Shrimp & Pork Belly Yellow Curry Recipe

Cook jasmine rice

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, 2.5 cups water and 1/2 tsp salt in a medium pot. Bring to a boil over medium-high heat. Reduce to low, cover and simmer 14–16 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes; fluff with a fork before serving.

Prepare and fry pork belly

Pat pork belly dry with paper towels and slice into 1/2" pieces. Season with 1 tsp salt and 1/2 tsp black pepper. Toss pieces with 2 tbs cornstarch to coat evenly. Heat 1 cup neutral oil in a heavy skillet or pot over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry pork belly in batches 3–4 minutes per batch until deeply golden and crisp, turning as needed. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Reserve rendered fat in pan (careful — oil will be hot).

Season and fry shrimp

Pat shrimp dry and toss with 1/2 tsp salt, 1/4 tsp white pepper, 1 tsp minced garlic and 1 tbs cornstarch until lightly coated. Heat 1/2 cup neutral oil in a skillet over medium-high heat until hot. Fry shrimp 45–60 seconds per side (depending on size) until pink and just cooked through with edges crisp. Remove to paper towel-lined plate. Keep warm.

Braise collard greens

Wipe out most of the frying oil from the pork pan leaving about 1 tbs (or use 1 tbs oil). Over medium heat add 1 tsp minced garlic and sauté 20–30 seconds until fragrant. Add sliced collard greens, 1/4 cup water and 1/2 tbs fish sauce or soy sauce. Cover and cook 4–6 minutes, stirring once, until greens are tender but still bright. Remove lid and reduce any excess liquid. Taste and adjust with a pinch of salt or a splash more fish sauce.

Prepare bean sprouts

If you prefer blanched sprouts: bring a small pot of water to a boil, blanch bean sprouts 15–20 seconds, drain and refresh in cold water; drain well. If using raw, rinse and drain thoroughly. Keep cool until plating.

Build the curry

In a separate medium saucepan or wide skillet, heat 2 tbs vegetable or coconut oil over medium heat. Add 1 thinly sliced shallot and sauté 1–2 minutes until softened. Add 2 tsp minced garlic and 1 tsp grated ginger, sauté 30 seconds. Stir in 3 tbs yellow curry paste and cook 1 minute to bloom the spices. Pour in 14 oz coconut milk and 1 cup low-sodium chicken stock, stirring to combine. Bring to a gentle simmer.

Season and finish curry

Stir in 1.5 tbs fish sauce, 1 tsp palm or brown sugar, and 1/2 tsp turmeric if using. Simmer gently 6–8 minutes to meld flavors and slightly thicken. Taste and adjust seasoning with up to 1/4 tsp salt and 1/4 tsp white pepper. Finish with 1 tbs lime juice to brighten. If the curry seems too thick, add small amounts of stock to reach desired consistency. Keep warm on lowest heat.

Fry shallots and garlic chips

In a small saucepan or skillet, heat 1/4 cup oil over medium-low. Add thinly sliced shallots and fry until golden brown and crisp, about 6–8 minutes, stirring occasionally to avoid burning. Remove with a slotted spoon to paper towels. Using the same oil (reduce heat), add thinly sliced garlic and fry quickly until light golden — 30–60 seconds — then remove to paper towels. Reserve fried shallots and garlic for garnish.

To assemble each bowl, spoon 1/2 to 3/4 cup cooked jasmine rice into a shallow bowl. Ladle 3/4 to 1 cup warm yellow curry around the rice (or under it, per preference). Arrange 3–4 pieces of crispy pork belly and 3 fried shrimp on top of the rice and curry.

Add about 1/2 cup braised collard greens to one side and 1/4–1/2 cup bean sprouts to the other. Scatter 1–2 tbs fried shallots and 1 tbs fried garlic over the bowl. Garnish with a small handful (about 1 tbs) of fresh cilantro and a few Thai basil leaves if using. Serve with a lime wedge on the side for extra acidity.

Taste a spoonful and adjust with extra fish sauce or lime if desired. Serve immediately while curry and proteins are hot and garnishes are crisp.