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Soak bamboo in hot water for 10 minutes, drain and pat dry with a paper towel.
Brush the bamboo shoots, potatoes, and onion with a little oil or cooking oil spray. Broil bamboo shoots, onion, and yellow potatoes for 15-20 minutes or until charred. Remove from the oven, let cool while you make the curry sauce.
In medium-high heat, add the pork belly and cook for 10 minutes. Add water gradually if the meat starts to brown too fast or sticky too much to the pan. Stir regularly.
Add the curry paste, and stir well. Add the chopped garlic for extra flavor before adding the curry paste.
Add the coconut cream, stir and let it cook until the sauce thickens. 3-5 minutes.
Add the broiled vegetables and coconut milk and stir well.
Add the fish sauce and sugar and let it simmer on low heat for 20 minutes. Checking and stirring occasionally.
Turn the heat off, add basil and let the curry cool down slightly while you set your table. Serve hot with cooked jasmine rice. Enjoy!