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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.
Ingredients
Instructions
Season the pork shoulder and roast it over medium-high heat until well browned, about 8 minutes.
Add the kaffir lime leaves and bell pepper, cooking until softened, about 7 minutes.
Stir in the lemongrass, palm sugar and coconut milk for 3 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the curry simmer for about 7 minutes so the flavors meld.
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.
