Fiery: Red pork belly curry. Photo: William Meppem
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Ingredients
250ml coconut cream
3 tbsp vegetable oil
200g red curry paste
4 fresh kaffir lime leaves
3 tbsp fish sauce
2 tbsp grated palm sugar
500ml coconut milk
1 crisp roasted pork belly, cut into 3cm chunks
3 long red chillies, halved lengthwise and deseeded
10 cherry tomatoes, cut in half
1 handful of sweet Thai basil leaves
1 lime, to squeeze
steamed jasmine rice, to serve
Method
Combine coconut cream and vegetable oil in a large saucepan over high heat. Bring to the boil, stirring continuously so it doesn't burn. When the coconut cream "splits" (separates into oil and solids), add the curry paste and stir continuously.
Crush the lime leaves in your hand, add them to the pan and fry until the mixture is aromatic and sizzling fiercely. This will take about 10-15 minutes.
Add the fish sauce and cook for 1 minute. Then add the palm sugar and coconut milk and bring to the boil. Add the pork, chillies and tomatoes, lower heat and simmer gently for about a minute until the pork is heated through.
Stir in the basil with a little squeeze of fresh lime juice before serving with steamed jasmine rice.
Food Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.
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