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Chiang Mai Pork Curry

July 20, 2016 12 Comments

Nitsa Takhiansok

Chiang Mai Pork Curry

Rated 4.1 stars by 18 users

Cuisine

Thai

Servings

Prep Time

15 minutes

Cook Time

Calories

624

A Thai curry from northern Thailand that is cooked without coconut milk, richly spiced with cardamom and star anise. This is a slow cooked dish that literally falls apart and delivers incredible flavours.

Ingredients

Chiang Mai Curry Paste
500g belly pork, pork ribs or shoulder or see the notes below for alternative meats.
6 Shallots.
A piece of ginger.
A small handful of peanuts. (Optional)
1 tbsp. of dark soy sauce. (Optional).

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Directions

This is a dish that rewards marinating overnight or at least for a couple of hours.
Cut the meat into bite-size pieces and marinate, using one pouch of source for up to 700 g of meat. A tablespoon of dark soy sauce results in a slightly darker dish for presentation purposes.
Transfer the meat to a suitable pan or casserole dish with lid. Cook the meat in its marinade whilst stirring and allow to brown.
Add water to cover the meat and bring to the boil.
Reduce heat to a simmer and add the peanuts and shallots. Cover the pan and cook for around 90 minutes or until the meat is tender.
If you wish you can scoop off any excess fat before reducing the source to the consistency of a thin gravy. This dish is about flavour and not lashings of gravy. This can also be cooked in a casserole dish in the oven at around 190 C for about two hours.
Cover the pan and leave it to rest for at least 10 minutes before serving. Garnish with some finely sliced ginger. The traditional way to eat this is with Thai sticky rice, available in most supermarkets these days. Enjoy.

Recipe Note

I’ve noticed on reviews that customers cook this with a variety of meats. It works great with meats that require longer cooking times like beef brisket or shin of beef and I’m sure it will be brilliant with oxtail so don’t be scared to change the recipe here! This would also work great in a slow cooker.

Nutrition details do not include rice.

Nutrition

Serving Size 1
Calories 624, Sugar 8.3 grams, Sodium 368.4 milligrams, Fat 43.3 grams, Saturated Fat 14.4 grams, Carbs 14.6 grams, Fiber 1.6 grams, Protein 42.6 grams, Cholesterol 147.5 milligrams

12 Responses

Ro

May 11, 2026

Amongst my latest delivery from you was some of the Chiang Mai paste. I’ve used this once before but not with slow-cooked pork belly, marinated in the paste overnight – absolutely superb! Just the right amount of heat and delicious subtle flavours

Barry

October 04, 2025

Im keen on trying the slow cooker. How much water do you add?
———
mythaicurry replied:
As with most slow cooker recipes you add enough water to cover the meat. It’s also dependent on the amount of meat and capacity of your slow cooker.

Emma H

May 11, 2024

OMG this was a beautiful flavour, medium heat. I made with pork shoulder that can also take a longer cook. Pork belly is too fatty for me. I added some potato for extra texture (and because I love a potato that’s been cooked in a curry) plus a few green beans towards the end of the cooking time. I’m just about to order another 2 pouches of this plus try the panang. We also tried the jungle curry paste (sadly currently sold out). I will review that one separately. Beautiful balance of flavours for the chiang mai. Highly recommend this to anyone who loves Thai food. Well worth every penny.

Emmanuel

November 27, 2023

I made this with pork belly in the slow cooker on the low setting for 6 hours.
It turned out amazingly delicious and tender.
Your curry paste is out of this world!

Mike

November 27, 2023

I ordered the paste two days ago and I’ve just served it up for dinner! As described, the curry is fresh and warming, with a rich sweet and salty flavour. I added a bit of lime juice to balance the sweetness and added in a few chillies to add some heat; the curry is described as medium strength, but it is a bit subjective, as Nitsa says – some people’s hot is others medium or mild, in some cases! I paired this with pork belly – and I’ll do that again as the curry’s sweetness and the pork work very well together. I also wilted some spinach in, to get some vegetable goodness in there too, as well as a bunch of big shallots.

I’ll be trying the yellow curry during the week – just need to choose which fish may be best suited to the yellow paste.

Thanks – I’ll be trying more over the next few weeks!

Jim

May 15, 2023

Hi nitsa, I’ve just had the Chiangmai pork curry, absolutely fantastic, and delicious. This was so easy to make with so few ingredients I was unsure what to expect. Needless to say I was not dissapointed, the paste does everything required to give the wonderful flavour to this dish . Will definitely be ordering more . Thank you
Jim

Nitsa

February 18, 2020

Hi Andy,
I have to say that sounds absolutely delicious especially with the cashew nuts. And if Thai cooking stuck to the norm we will be missing so many fabulous dishes, there are so many ways to improvise with Thai curry pastes. And hopefully in 2020 I will be able to spend more time putting up recipes where people can use curry pastes as the base for their cooking instead of simply making curries with them. Thanks Andy, have a great 2020:-)
Nitsa

Andy

February 18, 2020

Nitsa, I know this is outwith the norm but I had to westernise / Indianise by marinating 1Kg of mixed pork belly and leg in 2 of your Chiang Mai pastes, 12 shallots roughly chopped, 4 chopped garlic cloves, 2 chopped spring onions, 1 inch of chopped fresh ginger a good handful of fresh flat leaf parsley and coriander. 2 bullet chillies. 4 red Thai chillies. A good handful of unsalted cashew nuts. Seasoned with salt and pepper. Point is, thank you for your amazing pastes. Time for another order again soon!

Sophie

February 18, 2020

Made this with pork shoulder. Marinated it overnight and then ate it the day after cooking. WOW!! Absolutely delicious. Just ordered more sauce so that i can make a triple batch. 10/10

Nitsa Raymond

February 18, 2020

Sophie,
I would add around 6 shallots and no more than a very small handful of peanuts, about 15 grams I would guess.
Nitsa

Sophie

October 20, 2019

Can anyone advise on the amounts of shallots and peanuts that should be used?? Many thanks.

Heather Harrison

July 15, 2018

Made this today with pork cheek instead of belly (needs about the same cooking time and has less fat on it) and it turned out wonderfully! Served it with rice noodles, which were dyed a fantastic amber colour from the sauce and some salad.

I bought about 4 different paste packets and I don’t know which one I’ll try next but one thing I do know is I’ll be ordering more of this one for sure!

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