I do not own these recipes I just found them online, just as close as I can with them. Just want to share may be slightly different from the show. Sorry
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
Directions
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.
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
