Red Meat Allergy Friendly Classic Coconut Pork Curry

• 2 lb boneless pork shoulder, cut into 1 ½-inch chunks
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  Consider using boneless skinless chicken thighs instead.

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  Chef's tip

  Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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  1 tsp kosher salt
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  ½ tsp black pepper
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  2 tbsp neutral oil (such as canola oil or vegetable oil)
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  Neutral oil:

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  Canola oil:

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  Vegetable oil:
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  1 medium yellow onion, finely diced
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  4 cloves garlic, minced
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  1 tbsp fresh ginger, grated
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  1 stalk lemongrass, bottom 4 inches only, outer layers removed, finely minced
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  2 tbsp red curry paste
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  1 tsp ground turmeric
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  1 tsp ground coriander
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  ½ tsp ground cumin
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  2 cans (13.5 oz each) full-fat coconut milk
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  1 cup low-sodium chicken broth
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  1 tbsp fish sauce
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  1 tsp brown sugar
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  1 tbsp fresh lime juice
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For serving

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