This incredible curry by Gordon Ramsay is a flavour explosion!


  • Olive oil, for frying

  • 1kg pork neck, cut into 2.5cm chunks

  • 1 onion, peeled and finely sliced

  • 1 x 400ml tin coconut milk

  • 750ml chicken stock

  • 1 tbsp palm sugar or golden caster sugar

  • 1½ tbsp soy sauce, to taste

  • 1½ tbsp fish sauce, to taste

  • Rice, to serve

  • For the Curry Paste

  • 1 lemongrass stick, bashed and finely chopped

  • 4 kaffir lime leaves, 2 shredded

  • 1–2 red chillies, deseeded and finely chopped, to taste

  • 4cm piece of fresh root ginger, peeled and grated

  • 3 garlic cloves, peeled and roughly chopped

  • 1 tsp ground cinnamon

  • 2 tsp ground coriander

  • 2 tbsp olive oil

  • Sea salt and freshly ground black pepper

  • For the Mango Salsa

  • 1 mango, not too ripe, peeled and finely diced

  • 1 small red onion, peeled and finely diced

  • Small bunch of coriander, roughly chopped

  • 2 tbsp chopped toasted peanuts

  • Juice of 1 lime

  • 1 red chilli, deseeded and finely chopped


  • 1.

    First make the curry paste. Combine the lemongrass, shredded lime leaves, chillies, ginger, garlic, cinnamon and coriander with a good pinch of salt and a generous grinding of pepper in a small food processor. Blitz to a smooth paste, then add the oil to loosen slightly.

  • 2.

    Heat a glug of oil in a heavy-based pan over a medium heat and brown the pork neck (you may have to do this in batches, depending on the size of your pan) for about 5 minutes until coloured all over. Remove and set to one side. Add a little more oil to the pan, then add the onion and cook for 3–4 minutes until tender and beginning to colour on the edges.

  • 3.

    Add the curry paste, stirring it around until aromatic and well mixed into the onions. Return the pork to the pan, stir to coat in the curry paste, then add the coconut milk. Stir thoroughly, scraping up any bits stuck to the bottom of the pan.

  • 4.

    Add the chicken stock, mixing well, then stir in the sugar, whole lime leaves, soy sauce and fish sauce. Taste and adjust the flavours as necessary, adding more soy and/or fish sauce along with salt and pepper if needed. Bring to the boil then simmer gently for 1 hour, stirring occasionally until the sauce is thick and flavourful and the pork tender.

  • 5.

    Meanwhile, mix together the salsa ingredients and season to taste. Serve the curry with rice topped with the mango salsa.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 342kj
  • Fat Total 29g
  • Saturated Fat 8g
  • Protein 12g
  • Carbohydrate 8g
  • Sugar 4g
  • Sodium 387mg

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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Average Rating
2 comments • 1 rating
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Posted by Report
Just cooked this last night. I found the longer I let it sit the better it tasted. Also I would probably use about half of the chicken stock next time I cooked it.
Posted by fifibelleReport
This sounds wonderful and can't wait to cook it