Turmeric + lemongrass braised pork shoulder with nugget potatoes, jasmine rice, cilantro and peanuts

Begin by cooking the jasmine rice according to package instructions. Set aside once done.

Prepare the Rice

In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the cubed pork shoulder and sear until browned on all sides. Remove and set aside.

Sear the Pork

In the same pot, add the chopped lemongrass and turmeric. Sauté for 2 minutes until fragrant.

Cook the Aromatics

Add the seared pork back to the pot along with the Massaman curry paste, coconut milk, fish sauce, brown sugar, and water. Stir well to combine.

Combine Ingredients

Add the halved nugget potatoes to the pot. Bring to a boil, then reduce heat to low and cover. Let simmer for 1.5 to 2 hours or until the pork is tender.

Add Potatoes

Once the pork is tender, taste and adjust seasoning if needed. Serve the curry over cooked jasmine rice and garnish with cilantro and crushed peanuts.

Finish and Serve

Pork shoulder, cut into cubes

Turmeric powder

Lemongrass, chopped

Nugget potatoes, halved

Coconut milk

Massaman curry paste

Fish sauce

Brown sugar

Jasmine rice

Cilantro, for garnish

Peanuts, crushed, for garnish

Water

Pork Massaman Curry

Make Pork Massaman Curry Recipe in just 2h 30m. Turmeric + lemongrass braised pork shoulder with nugget potatoes, jasmine rice, cilantro and peanuts

Pork Massaman Curry Recipe

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