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 spicy curry with spareribs from Southern Thailand, which I recently tried and found very delicious.
You can control the level of spiciness yourself with the amount of curry paste. I recommend starting with one tablespoon or even less.
Ingredients for 2-3 servings Gaeng Khua Prik Si Khrong Moo
Preparing this Southern Thai curry is simple, but requires some simmering time.
Just follow my cooking instructions.
|
Spareribs
|
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
- Rinse the ribs thoroughly and then carefully pat them dry.
- Using a sharp knife, cut between the bones into individual rib pieces.
- Coarsely crush the black peppercorns in a mortar.
- Heat oil in a pot or high-sided pan and fry the curry paste, stirring constantly, until fragrant.
- Add the spareribs along with a small splash of water and sear until they have changed color completely.
- Add fish sauce, crushed pepper, and palm sugar, and mix the contents of the pot thoroughly again.
- Deglaze the ribs with water or broth and simmer, covered, over medium heat for one hour.
- Shortly before the hour is up, tear the kaffir lime leaves into coarse pieces and slice 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 to thicken.
- Serve the finished Gaeng Khua Prik Si Khrong Moo in bowls or deep plates, steaming hot, with jasmine rice.
