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 massaman curry

Recipe information

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