Low Sugar Classic Coconut Pork Curry

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

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Ingredients

4 servings

2 lb boneless pork shoulder, cut into 1 ½-inch chunks
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1 tsp kosher salt
½ tsp black pepper
2 tbsp neutral oil (such as canola oil or vegetable oil)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 stalk lemongrass, bottom 4 inches only, outer layers removed, finely minced
2 tbsp red curry paste
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cumin
2 cans (13.5 oz each) full-fat coconut milk
1 cup low-sodium chicken broth
1 tbsp fish sauce
1 tsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tbsp fresh lime juice

For serving

steamed jasmine rice, for serving
fresh cilantro leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the pork chunks dry with paper towels and season all over with the salt and black pepper.
2
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the pork in a single layer and sear undisturbed for 3–4 minutes per side, until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.

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