Slow-Roasted Pork Basil Stir-Fry
A slow-roasted Thai basil stir-fry with seared pork shoulder, bok choy, bell pepper and kaffir lime leaves, finished with coconut milk, palm sugar and red curry paste, served over jasmine rice.
Ingredients
Instructions
Season the pork shoulder and stir-fry it over medium-high heat until well browned, about 4 minutes.
Add the bok choy, bell pepper and kaffir lime leaves, cooking until softened, about 4 minutes.
Stir in the coconut milk, palm sugar and red curry paste for 4 minutes until fragrant.
Cook the jasmine rice separately and fluff with a fork.
Let the pork simmer for about 12 minutes so the curry flavors deepen.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.