I could not go past the base for this amazing curry by Neil Perry but I have added in some variations that definitely take this curry to the next level...for me anyway. I hope Neil does not mind me tweaking.


  • Paste

  • 1 teaspoon coriander seed, roasted and ground

  • 1 teaspoon cumin seed, roasted and ground

  • 1 teaspoon black peppercorn, roasted and ground

  • 1 teaspoon salt

  • 2 long dried red chillis de-seeded, soaked and chopped

  • 4 tablespoons ginger, chopped

  • 4 tablespoons lemongrass, chopped

  • 4 tablespoons small red shallots, chopped

  • 2 tablespoons garlic

  • 1 teaspoon belachan (shrimp paste)

  • 1 teaspoons turmeric powder

  • Pork

  • 1 kg pork neck trimmed and cut into strips

  • 2 tbsp vegetable oil

  • 80 ml fish sauce

  • 60 g palm sugar, shaved

  • 2tbsp ginger julienned

  • 150 ml tamarind water

  • 2 teaspoons curry powder

  • water to cover

  • 200 ml coconut milk

  • 1/2 a fresh coconut chopped roughly

  • 230g can bamboo shoots

  • 5 kaffir lime leaves , julienned


  • 1.

    Combine all paste ingredients in a mortar and pestle and grind until smooth or place all in a blender and whiz it until smooth

  • 2.

    Put the pork in a bowl along with the paste, fish sauce, palm sugar, ginger, tamarind and curry powder. Mix well and leave for at least 2 hours

  • 3.

    Heat the vegetable oil in heavy casserole and cook the pork until it colours well and the paste becomes fragrant

  • 4.

    Add enough water to cover and bring to the boil

  • 5.

    Simmer covered for a half hour then add coconut milk and stir through

  • 6.

    Cover and simmer for another half hour then add fresh coconut and bamboo shoots

  • 7.

    Cover and simmer again for another half hour

  • 8.

    In the final 10 minutes remove lid and increase heat while constantly stirring to avoid catching.

  • 9.

    When curry has thickened sprinkle in the kaffir lime leaves and gently stir through

  • 10.

    Serve with steamed jasmine rice or flaky rotis

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 632kj
  • Fat Total 44g
  • Saturated Fat 23g
  • Protein 37g
  • Carbohydrate 24g
  • Sugar 14g
  • Sodium 1379mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I used pork neck here as it has great flavour without the extra fat that shoulder pork has. This recipe would also work well with chicken and it would need only about 30 minutes simmer time. You can also increase the vegies in this recipe to give it more character. I suggest Asian stir fry veg like baby corn, snow peas, baby eggplants and brocolli would go great. Just put them in to the curry at the last few minutes so that they retain their crunch.

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Posted by TB16Report
Thanks Neil, will be trying this out this week. Finall found something thai my husband like. Yellow curry!
Posted by Philippa WightmanReport
Lovely to see a chap get a Member of the Month guernsey! Well done Neil, keep those recipes coming - and hearty congratulations on winning the 10,000 recipe competition. Awesome! Well done.
Posted by jackicamReport
This recipe sounds fantastic Neil. Thanks for posting!