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Pork Belly Dry Red Curry

Serves 2

One of my personal favs, rich in flavour, spicy yet slightly salty. A punch of Kaffir lime leaf.  The dream!

Ingredients Needed

 

                                                                                  

650gm pork belly, sliced thin - can use any protein 

Curry Paste 

4 to 5 tablespoon red curry paste  (tin)                                                          

3 knobs of palm sugar                                                                   

2 long red chilies, sliced 

5 kaffir lime leaves , whole

1/2 butch snake beans, sliced into 2 cm lengths

2 tablespoon fish sauce 

3 tablespoon water

1 handful holy basil or Thai basil 

2 tablespoon rice oil 

 

Garnish 

1 Kaffir lime leaf, sliced thinly 

1 long red chilli, sliced thinly 

Preparation 

In a bowl add the pork and the curry paste. Allow to marinate for 2 hours. 

Heat the wok to a super high heat, add the rice oil than the pork.  Quickly fry off the pork and the paste, then add the water. Allow the pork to simmer for 4 mins.  Add the palm sugar, fish sauce, kaffir lime leaf. Simmer for 2 mins. Add snack bean, red chilli and the basil. Cook for 4 mins then serve. 

Serve with Jasmine rice 

Shop Ingredients 

Curry Paste 'Mae Sri' Red 114g.png

Red Curry Paste

$1.80

somthai.png

Palm Sugar Cake

$3.90

Fish%20Sauce%20'Mega%20Chef'%20700ml_edi

Fish Sauce Mega Chef 700ml

$4.75

Golden Choice Rice 5kg.png

Rice Golden Choice 5kg

$17.80

Disclaimer: 

All rights reserved ©2015 Thai Food Sensation by New Holland Publishers Pty Ltd ©2015 in Text Shayne Austin ©2015 in images New Holland Publishers. Photographer Greg Elms www.gregelms.com