Yellow Thai Curry with Pork Belly

A yellow curry with tender braised pork belly or “Gaeng Gari Moo Sam Chan” ( แกงกะหรี่หมูสามชั้น ) is a fairly simple dish. However, it takes a certain amount of time and is therefore perfect for cooking on the side, for example while you’re preparing other dishes for a larger Thai menu.

If you don’t have snake beans on hand, which should only be cooked very briefly, you can also use pre-cooked green beans. If you’re using frozen ones, you should thaw them completely before use.

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Preparation

Cut the pork belly into bite-sized pieces and place it in a pot with about 400ml of the coconut milk. Simmer over medium heat with the lid on for two to three hours until the pork belly has become tender.

After this time, add the yellow curry paste and stir thoroughly so that the remaining thickened coconut milk in the pot turns completely yellow.

Now add the remaining coconut milk and the fish sauce. Then add the palm sugar, which we dissolve in the curry by stirring vigorously. Let everything simmer for another ten minutes.

In the meantime, we can cut the snake beans into three to four centimeter long pieces and pluck the leaves of the Thai basil from their stem.

Then add the cut snake beans to the curry and let it simmer for another three to four minutes.

Distribute the finished “Gaeng Gari Moo Sam Chan” into soup bowls, garnish with Thai basil and serve immediately steaming hot together with jasmine rice.