Step 1

Heat the oil in a frying pan over medium-high heat. Cook the pork, in batches, turning, for 2 mins or until brown all over. Transfer the pork to a slow cooker.

Step 2

Add the curry paste to the pan and cook, stirring, for 1 min or until aromatic. Add the coconut milk and bring to a simmer. Pour over the pork in the slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) or until the pork is very tender. Add the sugar, lime juice and fish sauce and stir to combine.

Step 3

Divide the rice and curry among serving bowls. Serve with coriander leaves, shredded kaffir lime leaf, lime halves and steamed snow peas