Thai Pork Coconut Curry
Rub for Pork
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons curry powder
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 pound pork shoulder or butt cut into 6 square pieces
- 2 tablespoons coconut oil or vegetable oil
- 2 cans coconut milk
- 1 28 oz. can diced tomato
- 1 brown onion - chopped
- 4 cloves garlic
- 2 carrots - sliced thick at an angle
- 2 tablespoons ginger - chopped
- 1/2 jalapeño - chopped
- 4 curry leaves optional
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1/4 cup white wine
- green onions
- Mix all the rub ingredients together. Sprinkle the rub all over the pork, into every nook and cranny. It should be completely covered in the rub.
- Heat 1 tablespoon of coconut or vegetable oil in a large dutch oven. Add in the meat and sear and on each side for 4 minutes on medium high heat. It should create a nice crust on the meat.
- After searing both sides of the pork, take it out and set aside. Add in another tablespoon of coconut oil into the dutch oven. Then add in the chopped onion, carrots, garlic, ginger and jalapeño.
- After cooking for 5 minutes, deglaze with a 1/4 cp of dry white wine. Deglazing helps pick up all the goodies on the bottom of the pan. I like to use a wooden spoon the scrape the bottom for the cooked yummy bits of flavor!
- Next, add in 2 cans of coconut milk and a can of diced tomatoes and the red curry paste. Season with a pinch of salt and pepper.
- Bring the liquid up to a boil and add the fish sauce and curry leaves if you have them.
- Nestle the pork back into the sauce, cover with the lid and place in an oven at 300º for two hours.
- After about 2 hours, the pork should be tender and delicious. Serve over white jasmine rice and toppings of your choice! I like to top with fresh cilantro, green onions and cashews for crunch!