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Southern-Style Pork Rib Curry

Equipment

  • Mortar and pestle
  • Kitchen scale

Curry Paste

  • 1 Tb white peppercorns
  • 1/2 ts kosher salt
  • 10g dried Thai hot chilis (priik haeng)
  • 10g fresh or frozen Thai hot chilis (priik kee noo)
  • 25g galangal, or 1-inch chunk
  • 2 stalks lemongrass, tender parts only
  • 20g turmeric rhizome
  • 25g garlic
  • 25g shallots
  • 1 Tb shrimp paste (gapi)

First prepare paste ingredients by slicing the following ingredients: fresh chilis, turmeric, garlic, and shallot. Mince the following: galangal and lemongrass. Lightly toast the dried hot pepper until brittle. Arrange your ingredients onto a plate. 

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In a mortar, grind peppercorns into medium-fine powder. Set aside. Grind dried pepper with salt until some oils have been released. Add hard ingredients: galangal and lemongrass. Pound into thick, fibrous paste. Add soft ingredients: fresh pepper, turmeric, garlic, and shallot. Pound all ingredients are well-incorporated. Lastly, add the shrimp paste and mix well with a spoon. Curry paste can be made 5 days in advance.

This is something similar to what your paste should look like. I took this picture a long time ago, when I used some of the fibrous peel of the lemongrass. Yours should look similar to this, but with less fiber. 

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Curry

  • 1 Tb cooking oil
  • 1/2 portion of curry paste
  • 1kg pork spareribs
  • 25g shallots, minced
  • 5 kaffir lime leaves
  • 1/4 cup coconut milk
  • Enough water to cover the ribs
  • 5 Thai eggplants, quartered

To make the curry, heat wok to medium heat with 1 Tb oil. Fry paste until fragrant and slightly darker. Increase heat to medium-high. Add ribs and give them a good toss in the paste. Add shallots, kaffir lime leaves, coconut milk, and enough water to barely cover the ribs. Bring to a boil and quickly reduce to gentle simmer. Cover and simmer for 45 minutes. Then uncover and simmer for another 45 minutes. Add Thai eggplants and simmer for 10 minutes more. You may adjust the amount of liquid evaporation depending on your cooking vessel. A wok will evaporate more liquid than a standard pot. Your curry should be thick, but not too dry or too loose. 

Serve with white Jasmine rice.

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Southern-Style Pork Rib Curry
Serves 6
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Equipment
  1. Mortar and pestle
Curry Paste
  1. 1 Tb white peppercorns
  2. 1/2 ts kosher salt
  3. 10g dried Thai hot chilis (priik haeng)
  4. 10g fresh or frozen Thai hot chilis (priik kee noo)
  5. 25g galangal, or 1-inch chunk
  6. 2 stalks lemongrass, tender parts only
  7. 20g turmeric rhizome
  8. 25g garlic
  9. 25g shallots
  10. 1 Tb shrimp paste (gapi)
Curry
  1. 1 Tb cooking oil
  2. 1/2 portion of curry paste
  3. 1kg pork spareribs
  4. 5 kaffir lime leaves
  5. 1/4 cup coconut milk
  6. Enough water to cover the ribs
  7. 5 Thai eggplants, quartered
Instructions
  1. First prepare paste ingredients, by slicing the wet ingredients: fresh chilis, galangal, lemongrass, turmeric, garlic, and shallot. Lightly toast the dried hot pepper until brittle. Arrange your ingredients onto a plate.
  2. In a mortar, grind peppercorns into medium-fine powder. Set aside.
  3. Grind dried pepper with salt until some oils have been released.
  4. Add hard ingredients: galangal and lemongrass. Pound into thick, fibrous paste.
  5. Add soft ingredients: fresh pepper, turmeric, garlic, and shallot. Pound all ingredients are well-incorporated.
  6. Lastly, add the shrimp paste and mix well with a spoon. Curry paste can be made 5 days in advance.
  7. To make the curry, heat wok to medium heat with 1 Tb oil. Fry paste until fragrant and slightly darker.
  8. Increase heat to medium-high. Add ribs and give them a good toss in the paste.
  9. Add kaffir lime leaves, coconut milk, and enough water to barely cover the ribs. Bring to a boil and quickly reduce to gentle simmer. Cover and simmer for 45 minutes.
  10. After 45 minutes, uncover and simmer for another 45 minutes.
  11. Add Thai eggplants and simmer for 10 minutes more.
  12. Serve with white Jasmine rice.
Little Tomato http://littletomatoblog.com/

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