Northern Thai Yellow Curry

Northern Thai Yellow Curry


2 people made this

This is a delicious yellow curry featuring homemade curry paste. You should be able to find all the ingredients in Asian shops.


Serves: 4 

  • 400g pork shoulder, cut into small cubes
  • 300g pork belly, cut into small cubes
  • 1 tablespoon salt
  • 2 1/2 tablespoons curry powder
  • 4 cups (1 litre) water
  • 90g sugar cane, or cane juice
  • 1 1/2 cups sliced ginger
  • 2 tablespoons black bean sauce
  • 12 small shallots, peeled and cut into halves
  • 4 whole pickled garlic heads
  • 1/2 cup roasted peanuts
  • 2-3 coriander sprigs
  • Curry paste
  • 5-7 dried chillies, soaked and chopped
  • 1/2 teaspoon salt
  • 1 cup lemongrass, finely chopped
  • 3 slices galangal
  • 1/2 cup garlic cloves, finely chopped
  • 1 tablespoon shrimp paste

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Begin with the curry paste: pound the chillies with salt in a mortar and pestle until soft. Add the lemongrass and galangal and continue pounding. Finally add the garlic, pound until fine, and mix with the shrimp paste. Set aside.
  2. Mix the pork with the curry paste, 1 tablespoon salt and the curry powder.
  3. Start heating the 4 cups water. During the time you are waiting for the boil, add sugar cane, ginger and black bean sauce to the pork and mix all together.
  4. Add pork into the pot and bring to the simmer. Add the shallots, pickled garlic and roasted peanuts. Simmer for about an hour, adjust seasoning if necessary, and serve with coriander as garnish.

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Reviews (1)


Made this last night and it was fantastic even though I had to use boneless ribs instead of belly. It seems like a lot of work to make the curry paste but it really gives an intensity of flavour you won't get with store bought. - 24 Jul 2012

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