Roast pork belly red curry

all details

Add some heat to the dinner table with this aromatic explosion of Asian flavours. You'll need a roast pork belly for this recipe, or, this curry is also great with roast chicken or duck. You can also use fresh meat such as chicken, duck or pork fillets.

Fiery: Red pork belly curry.
Fiery: Red pork belly curry. Photo: William Meppem

Ingredients

250ml coconut cream

3 tbsp vegetable oil

200g red curry paste

4 fresh kaffir lime leaves

3 tbsp fish sauce

2 tbsp grated palm sugar

500ml coconut milk

1 crisp roasted pork belly, cut into 3cm chunks

3 long red chillies, halved lengthwise and deseeded

10 cherry tomatoes, cut in half

1 handful of sweet Thai basil leaves

1 lime, to squeeze

steamed jasmine rice, to serve

 

Method

Combine coconut cream and vegetable oil in a large saucepan over high heat. Bring to the boil, stirring continuously so it doesn't burn. When the coconut cream "splits" (separates into oil and solids), add the curry paste and stir continuously.

Crush the lime leaves in your hand, add them to the pan and fry until the mixture is aromatic and sizzling fiercely. This will take about 10-15 minutes.

Add the fish sauce and cook for 1 minute. Then add the palm sugar and coconut milk and bring to the boil. Add the pork, chillies and tomatoes, lower heat and simmer gently for about a minute until the pork is heated through.

Stir in the basil with a little squeeze of fresh lime juice before serving with steamed jasmine rice.

 

Food Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.

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  • Main Ingredients - Pork, Rice, Tomato
  • Cuisine - Thai
  • Course - Dinner, Main-course
  • Occasion - Family meals, Dinner Party, Midweek dinner

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10 comments so far

  • Perhaps it's time we stopped calling them kaffir limes and instead by their alternative English name, makrut lime. The word "kaffir" is a slur, akin to the n-word and refers to the same (as well as a religious slur elsewhere). There's no reason for this plant to be referred to as such, either.

    Other than that, looks like a great recipe for those of us too disorganised to get a curry together in advance :)

    Commenter
    CBR
    Location
    Date and time
    September 09, 2014, 11:36AM
    • Talk about overzealous political corectness. You need to get some more perspective on the world.

      Commenter
      PDG
      Location
      Date and time
      September 11, 2014, 8:44AM
  • Cooking for two I often have leftover barbecued pork belly that I don't know what to do with. This recipe fits the bill.

    Commenter
    Jerry
    Location
    Date and time
    September 09, 2014, 11:47AM
    • I made this last night. I had difficulty dealing with the time and amount of heat you need to put in splitting the coconut cream and roasting the red curry paste, but I followed Neil's method to a T and it produced the most wonderful red curry (Choo Chee) sauce. The best thing is you can make the sauce days in advance and cook your pork belly the evening before, so on the day it's only 5 minutes to make.

      Commenter
      Jerry
      Location
      Date and time
      September 19, 2014, 3:52PM
  • Stop this pork belly hipster madness! Stop it!

    Commenter
    BWJ
    Location
    Barcelona
    Date and time
    September 10, 2014, 5:28AM
    • You need to get out more if you think pork belly is centralised on hipsters.

      Commenter
      Mofflin
      Location
      Date and time
      September 10, 2014, 2:40PM
  • Um.........where has the basil gone from the recipe?

    Commenter
    Jenhamilton
    Location
    Date and time
    September 10, 2014, 6:52PM
    • Jenhamilton, keep scrolling down, basil is added at the end.

      Commenter
      X
      Date and time
      September 14, 2014, 10:04AM
  • This was a fabulous meal, easy to make & everyone loved it. Definitely on my hit list. I didn't add the tomatoes though - a personal choice.

    Commenter
    foodfuss
    Location
    Caringbah, NSW
    Date and time
    December 01, 2014, 4:48PM
  • Should that be 5-10 seconds for the lime leaves

    Commenter
    grapsta
    Location
    Date and time
    December 21, 2015, 10:05PM

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