Thai/Lao

Southern Thai Pork Rib Curry

If you have red curry paste on hand, then making a weeknight curry is a simple task. All you would need to do is stir fry the paste, add protein, water, and simmer! Super simple and doesn’t require much babysitting. It’s pretty hard to overcook it, since sparerib is a very forgiving cut of pork. If pork is not your cup of tea, you could substitute bone-in chicken thighs. Just as delicious!

Ingredients

  • 2 Tb cooking oil
  • 3 tablespoon of homemade red curry paste or 2 tablespoon of store-bought paste
  • 2 pounds pork spareribs
  • 6 kaffir lime leaves
  • Enough water to cover the ribs
  • 5 Thai eggplants, quartered (optional)
  • 1/4 cup coconut milk (optional)
  • Salt, to taste

To make the curry, heat wok or heavy-bottomed pot to medium heat up the oil. Fry paste until fragrant and slightly darker. The paste should start to separate a little from the oils. This is a good sign that the paste is ready. Increase heat to high. Add ribs and give them a good toss in the paste. Add kaffir lime leaves, coconut milk (if using), and enough water to barely cover the ribs. Bring to a boil and quickly reduce to gentle simmer. Cover and simmer for 25 minutes. Then uncover and simmer for another 20 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!

dsc_1289

Southern Thai Pork Rib Curry
Print
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, optional
  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 (if using), and enough water to barely cover the ribs. Bring to a boil and quickly reduce to gentle simmer. Cover and simmer for 20 minutes.
  10. After 20 minutes, uncover and simmer for another 20 minutes.
  11. Add Thai eggplants and simmer for 10 minutes more.
  12. Serve with white Jasmine rice.
Little Tomato http://littletomatoblog.com/

One Comment

  • Virtual Private Server

    When I was at the grocery store looking at ribs, I originally wanted to go with pork, but the packages they came in were huge. I didn t want to have to freeze the remainder because my tiny freezer is already feeling overburdened.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.