Pork Rib in Thai Curry

Pork Rib in Thai Curry

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Pork Rib in Thai Curry. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Pork Rib in Thai Curry is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Pork Rib in Thai Curry is something which I’ve loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Pork Rib in Thai Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Pork Rib in Thai Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few components. You can have Pork Rib in Thai Curry using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Pork Rib in Thai Curry:

  1. Pork Rib (Cut into bite sizes)
  2. Paste—
  3. Dried chilies
  4. Galangal
  5. Garlic
  6. Cumin Seeds
  7. Salt
  8. Coriander Seeds
  9. Coriander Root
  10. Shallots
  11. Lemongrass
  12. Shrimp paste
  13. Leaves Kaffir Lime

Instructions to make to make Pork Rib in Thai Curry

  1. Soak the dried chillies in water until soften.
  2. In a wok, roast the cumin seeds and coriander seeds. When done, add them to the mortar or blender with other ingredients. Add 2 cups of water to ease the blending.
  3. In a big pot, add the paste.
  4. Bring to boil. Add pork ribs in.
  5. Cook for an hour (don't lower the heat, keep it medium heat and do not cover the lid). It's for the water to evaporate and turn into thicker sauce.
  6. About half way, add kaffir lime leaves in.
  7. Add little sugar to reduce the spicy level.
  8. Add salt to taste
  9. Add more water if it gets drier so the meat can gets tender. But eventually we want the water be evaporated and form the thicker gravy.
  10. Test if the meat is soft enough by fork in the meat. Once it’s done n not too watery then ready to serve.

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