Pork And Lemongrass Curry - cooking recipe

Ingredients

2 (4 inch) pieces fresh lemongrass, roughly chopped
3 cloves garlic, quartered
1 (1 1/4 inch) piece fresh galangal, thinly sliced
1 None small fresh red bird's-eye chili, roughly chopped
1 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp ground cardamom
3 None fresh kaffir lime leaves, thinly shredded
1 None medium red onion, roughly chopped
1 tbsp peanut oil
2 2/3 lb pork neck, roughly chopped
2 (13.5 oz) cans coconut milk
3 None baby eggplants, thickly sliced
13.5 oz baby carrots, halved lengthwise
1 tbsp fish sauce
2 tbsp lime juice
1 cup fresh cilantro leaves

Preparation

Blend or process lemongrass, garlic, galangal, chili, spices, kaffir lime leaves, onion and 1/2 cup water until smooth.
Heat oil in a medium frying pan. Cook lemongrass paste, stirring, for 5 mins, or until fragrant. Transfer to a 4.5 quart slow cooker. Stir in pork, coconut milk and eggplant. Cook, covered, on low for 4 hours.
Add carrots and cook, covered, on low for 2 hours. Stir in fish sauce and lime juice. Season. Distribute between serving bowls and sprinkle with cilantro.