Yellow curry with pork belly - Gaeng Curry Moo Sam Chan
Yellow curry with braised pork belly, also known as "Gaeng Curry Moo Sam Chan" (แกงกะหรี่หมูสามชั้น), is a straightforward dish that does require some time. It's easy to prepare on the side—ideal if you're cooking other dishes for a Thai menu at the same time.
If you can't find runner beans, you can use precooked broad beans instead. Frozen beans should be completely thawed before cooking.
Ingredients for 2-3 servings Yellow curry with pork belly
The preparation of the curry is easy even for beginners of Thai cuisine, but you need some time
Just 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 stem |
preparation
- Cut pork belly into pieces.
- Pour about 400 ml of coconut milk into a pot and heat.
- Add pork belly and simmer covered over medium heat for about 2-3 hours until the meat is tender.
- Add yellow curry paste and stir well until the coconut milk turns yellow.
- Add remaining coconut milk and fish sauce.
- Add palm sugar and stir to dissolve.
- Simmer for 10 minutes.
- Meanwhile, cut the snake beans into 3–4 cm long pieces and pick the Thai basil leaves.
- Add the snake beans to the curry and simmer for 3-4 minutes.
- Pour the finished curry into bowls, garnish with basil and serve hot with jasmine rice.
