Ingredients:

• 2.5 lbs pork shoulder, cubed into 1.5-inch pieces

• 1 tbsp coconut oil

• 1 onion, thinly sliced

• 4 garlic cloves, minced

• 2 stalks lemongrass, bruised and cut into thirds

• 1 thumb-sized piece of ginger, peeled and sliced

• 2 red chilies, sliced (adjust for spice level)

• 1 tbsp Thai red curry paste

• 1 can (13.5 oz) coconut milk

• 2 cups chicken broth

• 2 tbsp fish sauce

• 1 tbsp brown sugar or palm sugar

• 1 lime, juiced

• 1 cup baby corn (optional)

• 1 cup sliced mushrooms (shiitake or button)

• Fresh cilantro & Thai basil for garnish

• Cooked jasmine rice or sticky rice (to serve)

Instructions (Platinum 12 QT):

1. Preheat & Sear
   Place Platinum 12 QT on medium-high. Add coconut oil. Sear pork in batches until lightly browned. Remove and set aside.

2. Build Aromatics
   In the same pot, reduce heat to medium. Sauté onions until translucent. Add garlic, lemongrass, ginger, and chilies. Cook until fragrant (~2 minutes).

3. Add Paste & Liquids
   Stir in red curry paste and cook for 1 min. Pour in coconut milk and chicken broth, stirring to combine.

4. Simmer & Infuse
   Return pork to pot. Add fish sauce, sugar, and baby corn/mushrooms if using. Cover with lid and bring to a soft boil. Reduce heat to low and simmer for 1.5 hours, until pork is fork-tender.

5. Final Touches
   Add lime juice. Adjust seasoning (more salt, sugar, or fish sauce if needed).

6. Garnish & Serve
   Ladle stew over jasmine rice and top with fresh cilantro and Thai basil.