Yellow Curry with Pork Belly - Gaeng Kari Moo Sam Chan
Yellow curry with braised pork belly, also known as “Gaeng Curry Moo Sam Chan” (แกงกะหรี่หมูสามชั้น), is an uncomplicated dish that does, however, take some time. It can easily be prepared while you do other things—making it ideal if you are cooking other dishes for a Thai menu at the same time.
If you cannot get snake beans, you can use pre-cooked yardlong beans instead. Frozen beans should be completely thawed before cooking.
Ingredients for 2–3 servings Yellow curry with pork belly
Preparing the curry is easy even for beginners to Thai cuisine, but you will need some time
Simply follow my cooking instructions.
| Pork belly | 350 g |
| Snake beans | 3–4 pieces |
| Coconut milk | 600 ml |
| Yellow curry paste | 1 tbsp |
| Fish sauce | 2 tbsp |
|
Palm sugar or coconut blossom sugar
|
1 tsp |
| Thai basil | 1 stalk |
Preparation
- Cut the pork belly into pieces.
- Add approx. 400 ml of coconut milk to a pot and heat.
- Add the pork belly and simmer covered over medium heat for about 2–3 hours until the meat is tender.
- Add the yellow curry paste and stir well until the coconut milk is yellow.
- Add the remaining coconut milk and fish sauce.
- Add the palm sugar and stir until dissolved.
- Simmer for 10 minutes.
- Meanwhile, cut the snake beans into 3–4 cm pieces and pick off the Thai basil leaves.
- Add the snake beans to the curry and simmer for another 3–4 minutes.
- Pour the finished curry into bowls, garnish with basil, and serve hot with jasmine rice.
