Thai Red Curry Pork Belly (Gaeng Tepo)
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This Thai red curry pork belly with morning glory (water spinach) is known in Thailand as gaeng tepo. I’ll show you how to make it just like we do here, with a coconut milk base and all the right ingredients. It’s a hearty dinner with rice, perfect if you love bold flavors!
For more red curry recipes, try my variations with duck, fish, or chicken!
What is gaeng tepo?
Gaeng tepo is a traditional central Thai curry with pork belly, morning glory, and coconut milk. It’s flavored with red curry paste and tamarind, giving it a rich, spicy taste with a slightly sour edge.
Flavor profile
I don’t usually include a full flavor profile, but for gaeng tepo, it’s important. The balance is delicate, and a little too much of one ingredient can throw it off.
- Spicy & savory from the red curry paste.
- Creamy from coconut milk (but lighter than other curries, not overly thick).
- Sour-sweet balance from tamarind paste + palm sugar.
- Fragrant from kaffir lime leaves.
- Fresh & earthy from the morning glory, which should stay bright and not overcooked.
- The pork belly gives it a rich, fatty depth that rounds out the sauce.
If the curry tastes overly bitter, it’s usually from adding too much kaffir lime fruit or overcooking the morning glory. Use just a little of the fruit (or skip it if you’re unsure) and add the morning glory right at the end so it stays fresh and bright.
Should it turn out too bitter for your taste, try balancing it out by adding more sugar and fish sauce to taste.
How it’s different from traditional red curry
You might think that since this curry also uses red curry paste, it would taste very similar to the standard red curry (called gaeng ped, which is often made with eggplants, long beans, basil, and has more of a salty-sweet balance), but nothing could be further from the truth.
Gaeng tepo has its own unique identity and flavor, thanks to the sour notes from tamarind and the use of morning glory. In Thailand, we also like to add kaffir lime fruit, which gives the curry a distinct aroma and depth.
Chances are, you haven’t tasted this curry before, so why not make it at home the way we prepare it here in Thailand?
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Pork belly – Look for a cut with a good balance of fat and meat.
- Red curry paste – The base flavor; provides spice, aromatics, and color.
- Full-fat coconut milk – Creates a creamy texture and balances the heat. I always use Aroy-D.
- Water – Helps adjust the curry’s consistency.
- Thai tamarind paste – Adds sourness to balance the richness of pork belly. Get it on Amazon.
- Fish sauce – Adds deep umami and salty flavor. I use the Megachef brand.
- Palm sugar – Brings mild sweetness that rounds out the spice.
- Salt – Enhances all the flavors.
- Morning glory (water spinach) – Signature vegetable in kaeng tepo with a slightly bitter, earthy taste.
- Kaffir lime leaves – Infuses a bright, citrusy aroma.
- Kaffir lime fruit (optional) – Adds extra zest and sourness if available.
- Prik chi fa chili (optional) – Mild Thai chili that boosts color and a gentle heat.
How to make pork belly red curry
Step 1: Slice the pork belly. Cut the pork belly into bite-sized pieces with a balance of fat and meat.
Step 2: Prep the fresh ingredients. Remove kaffir lime leaves stems, thinly slice chili peppers, roughly chop morning glory, and slice kaffir lime fruit thinly (if using).
Step 3: Fry the curry paste. Add red curry paste to a pot with oil over medium heat and stir-fry until fragrant.
Step 4: Cook the pork belly. Add the pork belly to the curry paste and stir until the pieces are coated and start to brown.
Step 5: Simmer. Pour in coconut milk with water and let the pork belly simmer gently until tender and the broth turns rich and creamy.
Step 6: Add seasonings. Stir in fish sauce, tamarind paste, palm sugar, and salt. Continue to simmer until the sugar has dissolved.
Step 7: Add vegetables and herbs. Add the kaffir lime leaves, chili, and kaffir lime fruit (if using). Add the morning glory when the pork belly is done and cook until the greens are tender. Serve immediately with jasmine rice.
Recipe variations
While gaeng tepo is most traditional with pork belly, you can also make it with other proteins:
- Chicken thighs – Tender and flavorful, they hold up well in the rich curry.
- Beef (brisket or short rib) – Works great if you want a heartier, slow-cooked version.
- Fish or shrimp – A lighter take that cooks quickly; just add them toward the end so they don’t overcook.
- Tofu or mushrooms – Great vegetarian alternatives that still soak up all the curry flavor.
More Thai curry recipes to try
This Thai red curry with pork belly is comfort food at its best! If you love authentic Thai food, you’ve got to try it. Let me know in the comments how it turns out, and don’t forget to follow me on Facebook, Instagram, and Pinterest!
Thai Red Curry Pork Belly (Gaeng Tepo)
Equipment
- cutting board and knife
- Wok or pot
- Spatula or ladle
Ingredients
- 300 g pork belly, sliced into bite-sized pieces
- 1 tbsp oil
- 1.5 tbsp red curry paste
- 1 cup coconut milk
- 0.5 cup water
- 1 tsp Thai tamarind paste
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1/4 tsp salt
- 1 prik chi fa chili (Thai spur chili), thinly sliced
- 2 kaffir lime leaves, halved, stems removed
- 80 g morning glory (water spinach)
- 2 thin slices of kaffir lime fruit (optional)
Instructions
- Slice the pork belly. Cut the pork belly into bite-sized pieces, keeping a good balance of fat and meat.
- Prepare the aromatics. Remove stems from kaffir lime leaves, slice chili peppers and kaffir lime fruit (if using), and chop the morning glory.
- Fry the curry paste. Heat oil in a pot and stir-fry the red curry paste over medium heat until fragrant.
- Cook the pork belly. Add the pork belly to the curry paste and stir until coated and starting to brown.
- Simmer in coconut milk. Pour in coconut milk and water, then let the pork belly cook gently until tender and the broth turns creamy.
- Season. Stir in fish sauce, tamarind paste, palm sugar, and salt. Cook until the palm sugar is dissolved.
- Add aromatics and vegetables. Add kaffir lime leaves, chili, and lime fruit (if using). When the pork belly is fully cooked, add the morning glory and cook just until the greens are tender. Serve hot with jasmine rice.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
delicious thanks for sharing
Thank you chef Guy!