Thai pork belly with yellow curry
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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 8 oz bamboo tips, cut into 3 inches pieces and 1/2 inch thick
- 1+1/2 cup sweet onion, chopped long and 1/4 inch thin
- 1+1/2 cup gold yellow potatoes cubed into 1/1-inch pieces
- 1 lb pork belly cut into 2-inch pieces
- 2 tbsp garlic, chopped small but not quite minced.
- Up to 1 cup water or as needed, *add to the pork belly gradually
- 2-3 tbsp yellow curry paste or 2 tbsp store-bought.
- 1 cup coconut cream
- 1 can coconut milk (13.5 oz)
- 2.5 tbsp brown or palm sugar
- 2-2.5 tbsp fish sauce
Instructions
- 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!