Southern Thai curry with spare ribs - Gaeng Khua Prik Si Khrong Moo
The "Gaeng Khua Prik Si Khrong Moo" (แกงคั่วพริกซี่โครงหมู) is a spicy to very hot curry with spare ribs from Southern Thailand, which I recently tried and found very tasty.
The amount of curry paste you use is up to you, allowing you to control the spiciness. I recommend starting with a tablespoon or less.
Ingredients for 2-3 servings Gaeng Khua Prik Si Khrong Moo
This southern Thai curry is easy to prepare, but requires some time to simmer.
Just follow my cooking instructions.
|
Spare ribs
|
600 g |
| Prik Gaeng Phak Dai Curry Paste | 1-2 tbsp |
| Water or broth | 1 liter |
| Black peppercorns | 12 pieces |
| fish sauce | 2 tbsp |
| Palm sugar | 1 tbsp |
| Kaffir lime leaves | 6 pieces |
| Large, red Thai chili | 1 piece |
| vegetable oil | 2 tbsp |
preparation
- Wash the ribs thoroughly and then pat them dry.
- Using a sharp knife, cut between the bones into individual rib pieces.
- Crush black peppercorns coarsely in a mortar.
- Heat oil in a saucepan or frying pan with high sides and fry the curry paste, stirring constantly, until fragrant.
- Add spare ribs along with a small splash of water and fry until they have completely changed color.
- Add fish sauce, crushed pepper and palm sugar and mix the contents of the pot thoroughly again.
- Deglaze the ribs with water or stock and simmer covered over medium heat for one hour.
- Shortly before the hour is up, tear the kaffir lime leaves into large pieces and cut the Thai chili into fine rings.
- Remove the lid from the pot, reduce the heat slightly, and add the kaffir lime leaves and chili rings to the curry.
- Simmer for another half hour until thickened.
- Divide the finished Gaeng Khua Prik Si Khrong Moo into bowls or deep plates and serve piping hot with jasmine rice.
