Pork Neck Curry
A flavorful pork neck curry with a homemade curry paste and coconut milk.
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- •.5 stalk Lemongrasschopped
- •1 Chili
- •1 inch Fresh ginger
- •2 cloves Garlic
- •2 leaves Kaffir lime leaf
- •1 tsp Ground cinnamonaromatic
- •1 tsp Ground corianderaromatic
- •1 pinch Salt
- •1 pinch Black pepper
- •2 tbsp Olive oilto loosen paste
- •500 g Pork neckdiced
- •2 pieces Onionssliced
- •400 ml Coconut milk
- •200 ml Chicken stock
- •1 tbsp Palm sugar
- •2 tbsp Soy sauceto taste
- •1 tbsp Fish sauceto taste
- 1
Add chopped lemongrass, chili, fresh ginger, garlic, and kaffir lime leaf to a pestle and mortar.
2 min
- 2
Add ground cinnamon, coriander, a pinch of salt, and black pepper. Bash into a rough paste.
3 min
- 3
Add olive oil to loosen the paste.
1 min
- 4
Add olive oil to a hot pan and brown the diced pork neck.
5 min
- 5
Remove pork and cook sliced onions in the same pan until brown around the edges.
4 min
- 6
Add the curry paste and fry to release flavors.
2 min
- 7
Put the pork back in, add coconut milk, and stir.
3 min
- 8
Add chicken stock, palm sugar, more kaffir lime leaves, soy sauce, and fish sauce to taste.
2 min
- 9
Simmer for an hour.
1h 0m
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