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 pork ribs (spareribs) from Southern Thailand, which I recently tried and found very delicious.
With the amount of curry paste, you have the level of spiciness in your own hands. I recommend starting with one tablespoon or even less.
Ingredients for 2-3 servings Gaeng Khua Prik Si Khrong Moo
The preparation of this Southern Thai curry is simple, but requires some time to simmer.
Just follow my cooking instructions.
|
Pork ribs (spareribs)
|
600 g |
| Khua Kling 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 carefully.
- Cut them into individual rib pieces between the bones with a sharp knife.
- Coarsely crush the black peppercorns in a mortar.
- Heat the oil in a pot or a pan with high edges and fry the curry paste in it while stirring constantly until it becomes fragrant.
- Add the pork ribs together with a small splash of water and fry until they have completely changed color.
- Add the fish sauce, crushed pepper, and palm sugar and mix the contents of the pot thoroughly again.
- Deglaze the ribs with water or broth and let them simmer for one hour with a lid on medium heat.
- Just 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 a little more, and add the kaffir lime leaves and chili rings to the curry.
- Simmer for another half hour and let it thicken.
- Distribute the finished Gaeng Khua Prik Si Khrong Moo on bowls or deep plates and serve steaming hot together with jasmine rice.
