From craving to table
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- 2
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- 3
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spoon, about 5 minutes.
- 4
Add the chopped onion, garlic, and bell pepper to the skillet. Cook for another 3-4 minutes until softened.
- 5
Stir in the red curry paste, fish sauce, soy sauce, and brown sugar. Mix well to coat the pork and vegetables in the seasonings.
- 6
Add the uncooked jasmine rice and frozen peas to the skillet. Stir to combine.
- 7
Pour in the coconut milk and chicken broth. Stir and bring the mixture just to a simmer.
- 8
Transfer the entire mixture to the prepared baking dish. Spread evenly and cover tightly with aluminum foil.
- 9
Bake for 30 minutes. Remove the foil and bake an additional 10 minutes, until the rice is tender and the liquid is absorbed.
- 10
Remove from oven and let rest for 5 minutes. Fluff with a fork, garnish with cilantro and green onions, and serve with lime wedges.