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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.
Red Curry Braised Pork

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Servings: 4
Total Time: 2 hours
Recipe by: Frankie


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
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


1. Combine all the RED CURRY PASTE ingredients in a food processor and pulse until a paste is formed.

2. 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.

3. 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.

4. Remove the lid and simmer, stirring occasionally, until sauce thickens to desired consistency, 20 to 25 more minutes.

5. Season with salt & pepper to taste and serve over steamed jasmine rice.

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Red Curry Braised Pork

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