Coconut-Lemongrass Pork Curry
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
1 small yellow onion, cut into rough chunks
1 clove garlic, roughly chopped
3 tbsp roughly chopped fresh ginger
1 red Thai chili, seeded and roughly chopped (optional)
½ cup fresh cilantro
2 tbsp lemongrass paste
2 lb boneless pork shoulder, cut into 1” cubes
1 tsp salt
1 tsp fresh ground black pepper
2 tbsp canola oil
1 tsp ground turmeric
1 can (400ml) coconut milk
1 ½ cups water
1 tbsp fish sauce
2 cups diced butternut squash
1 cup green beans, trimmed and cut into 1” lengths
2 tbsp fresh lime juice
Fresh cilantro, for garnish
Using a food processor, pulse the onion, garlic, ginger and chili until finely chopped. Add the cilantro and lemongrass paste, and process until you have a smooth paste. Set aside.
Heat the oil in a large heavy-bottomed dutch oven set over medium-high heat. Season the pork cubes all over with salt and pepper. Working in batches, sear the pork until well browned on all sides. Using a slotted spoon, transfer the browned pork to a large bowl, and set aside.
Add the lemongrass paste and turmeric to the pot, and cook for 2-3 minutes or until fragrant. Immediately add the coconut milk, water and fish sauce, and stir well to combine. Return the browned pork to the pot, along with any accumulated juices.
Bring the mixture to a simmer, then reduce heat to low and cook, uncovered, for 45 minutes. Add the butternut squash, and cook for 35-45 minutes longer or until the pork is tender and the squash pierces easily with a fork. Add the green beans, and cook for 5 minutes longer or until bright green and tender.
Remove from heat and stir in the lime juice. Taste and adjust the seasoning with a little more salt and pepper, if desired.
To serve, spoon to jasmine rice and sprinkle with chopped cilantro, if desired.