The southern Thai foods always include many spices and herbal vegetables to mask the unpleasant smell of proteins, especially the meats that are from sea animals like crab, fish, prawn, etc. The fresh turmeric is also in among these which is added to not only do that but also add a yellowish color and a better flavor.
If looking deeply at this recipe, Fresh turmeric is also included in its curry paste. Doing that, wonderfully gives the finished dish with yellowish appearance. First of all, pieces of pork spare ribs are simmered in water until sure that they are very tender, and then simmer these together with the curry paste for an adequate time to ensure the spare ribs absorb well the curry gravy. As a result of doing these, it is sure the finished dish will be very fragrant and tasty. Since the southern Thai style curry paste is always made with dried small chili pepper, especially bird's eye chilies that make the finish dish very spicy, so that it is better to eat this along with fresh vegetables.
Ingredients
- 400 g pork spare ribs, trim off any excess fat, cut into bite-size pieces
- 3 cups water (or stock)
- 2 tbsp southern Thai style curry paste
- 2 fish sauce
- 1 tsp granulated sugar
- 1 fresh red cayenne peppers, diagonally sliced into thin slices
- 3 citrus leaves (use kaffir lime leave if available), sliced into tiny slivers
- Fresh vegetables, such as long beans (cut into 1-inch lengths), cucumbers, gotu kola leaves, etc., for serving as sides
Direction
- In a saucepan, bring water to a boil. Add pork spare ribs and then bring to a simmer. Cover and cook for an hour or until the spare ribs are tender.
- Add the curry paste and then stir to combine all contents. Bring to a boil.
- Flavor to taste as needed with fish sauce and sugar. Bring to a simmer. Cook until the curry gravy is thick.
- Add cayenne peppers and citrus leaves and stir to cooperate all contents. Remove from heat.
- To serve, spoon into a serving dish. Arrange fresh vegetables as sides.
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