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Red Curry Braised Pork
Pork shoulder braised in a homemade Thai-style red curry paste with carrots and coconut milk then served over steamed jasmine rice.
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servings: 4
total time: 2 hours
recipe by: Frankie
Ingredients
- RED CURRY PASTE:
- 3 shallots, peeled and chopped
- 2 garlic cloves, peeled
- 1 lemongrass stalk, trimmed and chopped
- 1 TBSP soy sauce
- 1 TBSP freshly chopped ginger
- 1 TBSP tomato paste
- zest from 1 lime
- juice from 1 lime
- 1/2 tsp ground black pepper
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- THE DISH:
- 2 TBSP peanut oil
- 2 pounds pork shoulder, cut into 1-inch pieces
- salt & pepper
- 2 medium carrots, peeled and cut into 1/4-inch pieces
- 13 ounces coconut milk
- steamed jasmine rice for serving
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Directions
- Combine all the RED CURRY PASTE ingredients in a food processor and pulse until a paste is formed.
- Heat the peanut oil in a dutch oven over medium-high heat. Pat the pork dry with paper towels and season generously with salt & pepper. When oil is hot sear HALF the pork pieces on all sides until well browned, about 6 minutes. Transfer browned pork to a plate and sear the remaining half of the pork.
- Return all the seared pork into the dutch oven along with the curry paste, carrots, and coconut milk. Stir to combine and bring to a boil. Reduce heat to medium-low and cover the dutch oven. Simmer, stirring occasionally, until pork is tender, about 1 hour 15 minutes.
- Remove the lid and simmer, stirring occasionally, until sauce thickens to desired consistency, 20 to 25 more minutes.
- Season with salt & pepper to taste and serve over steamed jasmine rice.
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