Step 2

Combine all the RED CURRY PASTE ingredients in a food processor and pulse until a paste is formed.

Step 3

Heat the peanut oil in a dutch oven over medium-high heat. Pat the pork dry with paper towels and season generously with salt & pepper. When oil is hot sear HALF the pork pieces on all sides until well browned, about 6 minutes. Transfer browned pork to a plate and sear the remaining half of the pork.

Step 4

Return all the seared pork into the dutch oven along with the curry paste, carrots, and coconut milk. Stir to combine and bring to a boil. Reduce heat to medium-low and cover the dutch oven. Simmer, stirring occasionally, until pork is tender, about 1 hour 15 minutes.

Step 5

Remove the lid and simmer, stirring occasionally, until sauce thickens to desired consistency, 20 to 25 more minutes.

Step 6

Season with salt & pepper to taste and serve over steamed jasmine rice..