Hot Curry with Spare Ribs

I’m always on the lookout for new Thai curry dishes. That’s how I came across this southern Thai “Gaeng Khua Prik Si Khrong Mhu” ( แกงคั่วพริกซี่โครงหมู ). It’s a spicy curry with spare ribs that I had to try immediately and found to be delicious.

The recipe is quite simple. The most labor-intensive part of this dish is making the curry paste. For this, we use a Prik Gaeng Phak Dai Curry Paste which is also used for Khua Kling. This curry paste is also available ready-made, which makes preparing this curry even easier.

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Preparation

First, wash the ribs thoroughly and pat them dry carefully. Then cut them with a sharp knife between the bones into individual rib pieces. Finally, roughly crush the black peppercorns in a mortar.

Now heat the oil in a pot or deep pan and fry the curry paste while stirring constantly until it smells fragrant. Then add the spare ribs with a small splash of water and fry them until they are completely browned.

Next, add the fish sauce, crushed pepper, and palm sugar and mix the contents of the pot thoroughly before adding water or broth to the ribs. Let it simmer for an hour with the lid on at medium heat.

Just before the hour is up, tear the kaffir lime leaves into rough pieces and cut the Thai chili into fine rings. Then remove the lid from the pot, reduce the heat a bit more and add the kaffir lime leaves and chili rings to the curry. Let it simmer for another half hour to thicken.

Serve the finished Gaeng Khua Prik Si Khrong Mhu in bowls or deep plates with steaming hot jasmine rice.