Sheet-Pan Pork Curry with Jasmine Rice
A sheet-pan Thai pork shoulder curry with kaffir lime leaves and bell pepper, finished with lemongrass, palm sugar and coconut milk, served over jasmine rice.
Total time
40 min
Prep
14 min
Cook
26 min
Difficulty
easy
Cuisine
Thai
quick
Ingredients
1.5 lbpork shoulder
1/2 cupkaffir lime leaves
1bell pepper
1 cupjasmine rice
1 tsplemongrass
2 tsppalm sugar
1 tspcoconut milk
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Season the pork shoulder and roast it over medium-high heat until well browned, about 8 minutes.
2
Add the kaffir lime leaves and bell pepper, cooking until softened, about 7 minutes.
3
Stir in the lemongrass, palm sugar and coconut milk for 3 minutes.
4
Cook the jasmine rice separately and fluff with a fork.
5
Let the curry simmer for about 7 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
549
Protein
44.7g
Fat
29.5g
Carbs
23.9g
Fiber
1.7g
Sodium
108mg
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