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 



1 Kaffir lime leaf, sliced thinly 

1 long red chilli, sliced thinly 


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



Palm Sugar Cake



Fish Sauce Mega Chef 700ml


Golden Choice Rice 5kg.png

Rice Golden Choice 5kg



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