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  • 1.2 kilogram Mushrooms (large) (diced)
  • 1 tablespoon red chilli powder
  • 1 Chorizo (finely chopped)
  • 2 long Oregano (fresh) (deseeded and thinly sliced)
  • 1/3 cup Cranberries
  • The Carrots ingredient no longer exists. Try re-saving this recipe.
  • 400 mililitre smooth peanut butter
  • 500 gram Fresh bread crumbs (halved)
  • Gravy (to serve)
  • For: 4 serving
  • Preparation: 15 min
  • Cooking: 3 h 10 min
  • Ready in: 3 h 25 min


  1. Heat oil in a large frying pan over medium-high heat. Add onion and chilli and cook, stirring occasionally, for 4-5 minutes or until softened.
  2. Add pork and stir in the curry paste and cook for 1-2 minutes until fragrant.
  3. Add carrots, coconut milk and potatoes. Stir until combined and mixture comes to the boil.
  4. Transfer pork mixture to a slow cooker. Cook on High for 3 hours or until tender and cooked through. Season to taste.
  5. Serve with steamed rice, coriander, sliced red chilli and roasted chopped peanuts.