Pork Curry Recipe Jamie Oliver: Thai-Inspired Coconut and Lemongrass Fusion

This Thai-inspired pork curry brings bold flavors to your dinner table with a perfect balance of coconut and lemongrass. I’ve adapted a Jamie Oliver approach to create a dish that’s aromatic without being overly complicated.

The secret lies in layering the spices and herbs, allowing each to shine while building depth. Tender pork simmers in a creamy coconut broth, soaking up the vibrant flavors of fresh ginger, garlic, and lime.

By the time it’s done, you’ll have a rich, fragrant curry that’s hearty enough for a weeknight but impressive enough for guests. The pork becomes fall-apart tender, and the sauce is velvety smooth.

Serve with steamed jasmine rice to soak up every last drop. Here’s how to make it happen.

Ingredients for Pork Curry Recipe Jamie Oliver

Pantry staples meet fresh herbs and bold spices. Nothing complicated here.

The pork is the star—pork shoulder gives you that fall-apart texture (avoid lean cuts like tenderloin). Most grocery stores sell it pre-cut, or ask the butcher to dice it for you. Whole Foods and Costco have great options. For the lemongrass, look for firm, pale yellow stalks at Asian markets (or the frozen kind in a pinch). Fresh is worth it for the aroma.

No lemongrass? Lemon zest plus a bay leaf gets you close. Out of fish sauce? Soy sauce at half the amount works (but add a pinch of salt). The coconut milk can be light, but full-fat makes the sauce velvety. If you’re avoiding fish sauce entirely, vegetable broth with a splash of lime is your best bet. The curry paste is flexible—green or yellow work too.

This curry tastes even better the next day once the flavors meld. Keeps for 4-5 days in the fridge, freezes for 3 months. I always make extra rice—leftovers reheat like a dream (or freeze in portions).

Step-by-Step Instructions for Thai-Inspired Coconut and Lemongrass Pork Curry

This method builds layers of flavor while keeping the process simple and foolproof.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. When the oil shimmers, add the 1.5 lb pork shoulder pieces in a single layer, working in batches if needed to avoid crowding.

Sear for 3-4 minutes per side until golden brown on all sides. Don’t rush this step—the browning creates a flavorful fond that deepens the curry’s richness. Transfer the pork to a plate and set aside.

Season the pork lightly with the 1 tsp salt and 0.5 tsp black pepper as it sears. This ensures even distribution of seasoning throughout the dish.

Step 2: Build the Curry Base

In the same pot, reduce the heat to medium and add the 1 whole shallot, 2 tbsp fresh ginger, and 4 cloves garlic cloves. Sauté for 2-3 minutes until the shallot softens and the aromatics become fragrant.

Next, stir in the 3 tbsp red curry paste and cook for 1-2 minutes, toasting it slightly to release its oils. This step is crucial for developing the curry’s depth of flavor. You’ll notice the paste darken slightly and the mixture become thick.

Add the 2 whole lemongrass stalks, then pour in the 2 cups coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits add incredible savor to the sauce.

Step 3: Simmer and Infuse the Flavors

Return the pork to the pot along with any accumulated juices. Add the 2 tbsp fish sauce and 1 tbsp brown sugar, stirring until the sugar dissolves completely. Bring the mixture to a gentle simmer.

Reduce the heat to low, cover the pot, and let it cook for 1 to 1.5 hours. Stir occasionally to prevent sticking. The pork is done when it’s fork-tender and easily pulls apart.

While the curry simmers, the lemongrass will infuse the coconut milk with its citrusy aroma, and the pork will absorb all the bold flavors of the sauce.

Step 4: Finish and Serve

Once the pork is tender, remove the 2 whole lemongrass stalks from the pot. Stir in the juice and zest of the 1 whole lime. Taste and adjust the seasoning if needed, though the fish sauce and curry paste usually provide enough saltiness.

Serve the curry hot over steamed 2 cups jasmine rice, garnished with the 0.5 cup fresh cilantro. The bright cilantro and lime add a fresh contrast to the rich, creamy curry. Let the flavors meld for a few minutes before diving in—the wait is worth it.

Best Sauces and Condiments for This pork curry recipe jamie oliver

Chutney Pairings

I love serving this with a spoonful of mango chutney on the side—the sweet-tangy flavor cuts through the richness beautifully. Major Grey’s chutney is my go-to brand, available at New Seasons Market. Just 1-2 tbsp per serving adds the perfect contrast. 💛

Fresh Herb Garnishes

A handful of Thai basil leaves (about ¼ cup chopped) sprinkled on top brings an aromatic lift. If you can’t find Thai basil, regular basil works in a pinch. I grow mine in the backyard—Pickles the cat loves nibbling the leaves too.

Crunchy Toppings

Toasted cashews or peanuts add texture that balances the creamy sauce. I use ¼ cup dry-roasted cashews from the Portland farmers market, roughly chopped. Scatter them over the curry just before serving so they stay crisp. 🌟

Spicy Condiments

For heat lovers, offer sriracha or sambal oelek on the side. A few drops (about ½ tsp) per bowl lets everyone customize their spice level. I keep a bottle of Huy Fong sriracha in my pantry at all times.

Citrus Accents

In addition to the lime in the recipe, extra lime wedges for squeezing at the table brighten each bite. I also like adding 1 tbsp pickled ginger per serving for a tangy, crunchy element that cleanses the palate.

Frequently Asked Questions