Serves 4

Ingredients:

• Cooking Oil, 1 tablespoon
• Minced Ginger, 1 tablespoon
• Lemongrass, 1 stalk (minced)
• Thai Red Curry Paste, 2 teaspoons
• Pork Broth, 1 litre
• Fish Sauce, 3 tablespoons
• Brown Sugar, 1 tablespoon
• Coconut Milk, 200ml
• Shiitake Mushrooms, 100 grams (sliced)
• Lean Pork, 500 grams (sliced)
• Lime Juice, 2 tablespoons
• Parsley, to garnish (finely chopped)

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, heat cooking oil over low-medium heat. Once heated, add minced ginger, minced lemongrass, red curry paste, and stir fry for 1 minute.
2. After 1 minute, add in pork broth, fish sauce, brown sugar, and mix until well combined.
3. Add in coconut milk, sliced shiitake, sliced lean pork, and bring contents to a boil.
4. Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 2 hours.
5. After 2 hours, remove the inner pot from the Shuttle Chef® outer pot and place it over the stove. Bring the contents to a boil and stir in lime juice.
6. Before serving, garnish with parsley. Enjoy! 

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.