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yellow curry in a blue dutch oven on a table

Thai pork belly with yellow curry

  • Author: Suwanee
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Gluten Free


Thai pork belly with yellow curry recipe with broiled bamboo shoots, gold potatoes, and sweet onion is easy with bold flavors. The creamy coconut milk adds a rich, lightly sweet, and savory flavor. It's a hearty dinner that will satisfy the whole family fully.


  • 8 oz bamboo tips, cut into 3 inches pieces and ½ inch thick
  • 1 ½ cups sweet onion, chopped long and ¼ inch thin
  • 1 ½ cup gold yellow potatoes cubed into 1/1-inch pieces
  • 1 pound pork belly cut into 2-inch pieces
  • 2 tablespoons garlic, chopped small but not quite minced.
  • Up to 1 cup water or as needed, *add to the pork belly gradually
  • 2-3 tablespoons yellow curry paste or 2 tbsp store-bought.
  • 1 cup coconut cream
  • 1 can coconut milk (13.5 oz)
  • 2.5 tablespoons brown or palm sugar
  • 2-2.5 tablespoons fish sauce


  1. Soak bamboo in warm water for 10 minutes to remove the brine and tin-flavored taste from the can. Drain and pat dry with a paper towel.
  2. Turn the oven on to broil (500 degrees Fahrenheit). Brush the bamboo shoots, potatoes, and onion with a little oil or cooking oil spray. Broil for 15-20 minutes or until charred. (More or less time, depending on your oven.) Keep a close eye on the broiler, as it can burn food quickly. Remove from the oven, and let cool while you make the curry sauce.
  3.  Add the pork belly and garlic on medium-high heat and cook for 10 minutes until the pork turns a light golden brown. Add water gradually if the meat starts to brown too fast or sticky too much to the pan. Stir regularly.
  4. Lower the temperature to medium heat, and add the curry paste and garlic. Stir well.
  5. Add the coconut cream, stir, and cook until the sauce thickens. 3-5 minutes.
  6. Add the broiled vegetables and coconut milk, stir well and cook for 2-3 more minutes.
  7. Add the fish sauce and sugar and let it simmer on low heat for 15 minutes. Checking and stirring occasionally.
  8. Turn the heat off, add basil and let the curry cool down while you set your table. Serve hot with steamed rice. Enjoy!


  • Curry paste. When using a store-bought paste play around with the portion. Each brand has different levels of salt and spiciness. Use fish sauce, sugar, and water to adjust the flavors. Add more curry paste at the end for a spicier curry.
  • 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 a meatier texture. Some Asian markets may even carry the extra-large bamboo shoots in a large aluminum container where you can pick out your pieces. Always rinse the bamboo shoots before cooking.
  • Fish sauce: Adjust the fish sauce and sugar as necessary, as each fish sauce has a different level of saltiness. I suggest using 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. Brown sugar works great for this recipe.

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  • Prep Time: 15
  • Cook Time: 30
  • Category: Curries
  • Method: Stovestop
  • Cuisine: Thai

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