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Spare Ribs in Green Curry
By Andy | August 4, 2008
Spare Ribs in Green Curry
Serves 4
Prep time : 10 minutes
Cooking time : 15 minutes
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Ingredients
600 grams pork spare ribs, cut into 2-3 cm pieces.
250mL coconut milk.
2 green chilies, halved, deseeded and thinly sliced.
10 small thai eggplants, quartered.
4 kaffir lime leaves, thinly sliced.
1 cup fresh basil leaves, washed and well dried.
1 teaspoon fish sauce.
1 teaspoon shaved palm sugar (or brown sugar).
3 tablespoons green curry paste.
1 tablespoon peanut oil.
Method
Heat the oil in a wok over medium high heat.
Fry basil leaves until crisp, remove and drain on absorbent paper.
Add green curry paste to the wok and fry until fragrant.
Add coconut milk and pork, bring to the boil then reduce to a gentle simmer.
Cook for 10 minutes, until pork is cooked through.
Add chili, eggplant, lime leaves, fish sauce and sugar to the wok.
Cook for a further 3-4 minutes, or until vegetables are heated through.
Serving
Serve in bowls over rice, top with crispy fried basil leaves.
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