Neil Perry's roast pork belly red curry

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

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.


250ml coconut cream

3 tbsp vegetable oil

200g red curry paste

4 fresh makrut lime leaves

3 tbsp fish sauce

2 tbsp grated palm sugar

500ml coconut milk

1 crisp roasted pork belly, cut into 3cm chunks (see pork belly recipe, below) 

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


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.

Neil Perry's pork belly recipe