Thai‑Style Char Siu Pork Shoulder Curry

Ingredients

• 1.2 kg Pork shoulder, trimmed
• 400 ml Coconut milk (full fat)
• 3 tablespoons Red Thai curry paste
• 4 whole Kaffir lime leaves
• 2 tablespoons Fish sauce
• 1 tablespoon Lime juice
• 3 pieces Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Olive oil
• to taste Salt(optional)

Instructions

1. 1

   Trim excess fat from the pork shoulder, cut into 3‑inch chunks, and pat dry.

2. 2

   In a large bowl, combine red curry paste, minced garlic, grated ginger, fish sauce, lime juice, and olive oil; toss the pork pieces in the mixture and let marinate for 15 minutes while you prep other items.

3. 3

   Heat a heavy‑bottomed pot over medium heat, add a splash of oil if needed, and sear the pork pieces on all sides until browned, about 5‑7 minutes.

4. 4

   Add the coconut milk and kaffir lime leaves to the pot, stir to combine, bring to a gentle simmer, then reduce heat to low and cover.

5. 5

   Cook for 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened; if the sauce reduces too much, add a little water.

6. 6

   Taste and adjust seasoning with salt or extra fish sauce if desired, then remove the lime leaves before serving.