Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
yellow curry in a blue dutch oven on a table

Thai pork belly with yellow curry


  • Author: Suwanee
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Diet: Gluten Free

Description

Thai pork belly with yellow curry recipe with broiled bamboo shoots, gold potatoes, and sweet onion. It's extra creamy from coconut milk. This Thai pork belly with yellow curry recipe is a very tasty curry dish.


Ingredients

Scale
  • 8 oz bamboo tips, cut into 3 inches pieces and ½ inch thick
  • 1 ½ cup sweet onion, chopped long and ¼ inch thin
  • 1 ½ cup gold yellow potatoes cubed into 1/1-inch pieces
  • 1 lb pork belly cut into 2-inch pieces
  • Up to 1 cup water or as needed, *add to the pork belly gradually
  • 3 Tbsp yellow curry paste, or 2 tbsp store-bought.
  • 1 cup coconut cream
  • 1 can coconut milk (13.5 oz)
  • 2-3 Tbsp brown or palm sugar
  • 2-3 Tbsp fish sauce

Instructions

  1. Soak bamboo in hot water for 10 minutes, drain and pat dry with a paper towel.
  2. Brush the bamboo shoots, potatoes, and onion with a little oil or cooking oil spray. Broil bamboo shoots, onion, and yellow potatoes for 15-20 minutes or until charred. Remove from the oven, let cool while you make the curry sauce. 
  3. In medium-high heat, add the pork belly and cook for 10 minutes. Add water gradually if the meat starts to brown too fast or sticky too much to the pan. Stir regularly. 
  4. Add the curry paste, and stir well. Add the chopped garlic for extra flavor before adding the curry paste.
  5. Add the coconut cream, stir and let it cook until the sauce thickens. 3-5 minutes.
  6. Add the broiled vegetables and coconut milk and stir well.
  7. Add the fish sauce and sugar and let it simmer on low heat for 20 minutes.  Checking and stirring occasionally.
  8. Turn the heat off, add basil and let the curry cool down slightly while you set your table. Serve hot with cooked jasmine rice. Enjoy!

Notes

  • Pork belly. While browning the pork belly, you may need to add water to the pot to help loosen up the meat sticking to the pot. Some pork belly has fatter than others and the leaner meat you have on the pork, the more it will stick to the pan. Adding water helps.
  • Cutting the pork belly. When cutting the pork belly, try to cut the meat to include all the layers of the pork. The meat, the fat, and the skin for the complete pork belly taste experience.
  • Bamboo shoots. For this Thai yellow curry recipe, try to find whole bamboo tips if possible. See the ingredient shot for reference of the brand, packing, and the cut of bamboo I used. You want to keep the bamboo tips in larger chunks for easy broiling and also for the meatier texture. Some Asian markets may even carry the extra-large bamboo shoots in a large aluminum container where you can pick out your own pieces. Always rinse the bamboo shoots before cooking.
  • Fish sauce. Adjust the fish sauce and sugar as necessary as each brand of fish sauce has a different level of saltiness. I suggest using anywhere from 1-3 tables of each ingredient and slowly adding to the curry until your taste bud is happy.
  • Sugar. I’ve used monk fruit sugar, honey, and agave as substitutes for a more natural sweetener. Again, play around with the portions if you decide to use these ingredients like me.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d so appreciate it! **

  • Prep Time: 15
  • Cook Time: 40
  • Category: Curry
  • Method: Stove stop
  • Cuisine: Thai

Keywords: Thai yellow curry with pork belly. thai yellow curry. pork belly curry. yellow curry with pork belly.