Emulsifier Free Classic Coconut Pork Curry
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.9(9)
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Learn more āIngredients
4 servings
- 2 lb boneless pork shoulder, cut into 1 Ā½-inch chunks
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp neutral oil (such as canola 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
- Ā½ 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
- 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 3ā4 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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