Kaeng phrik kraduk mu

Pork ribs simmered long in a thin chilli broth, with the ribs cooked before the paste goes in.

Pork. Not vegetarian — contains curry paste, which usually contains shrimp paste, fish sauce, pork.

Ingredients

• 1 kg pork ribs, in short lengths
• 1.2 litres water
• 5 tablespoons red curry paste
• 40 g krachai, in matchsticks
• 3 stems green peppercorns
• 150 g long beans, in lengths
• 8 kaffir lime leaves, torn
• 3 tablespoons fish sauce
• 2 tablespoons oil
• 1 handful holy basil

Method

1. THE RIBS ARE COOKED BEFORE THE PASTE GOES IN. Ribs need an hour and curry paste turns bitter over that time. So: ribs simmered in plain water until tender, paste fried separately, and the two brought together for the last fifteen minutes.
2. That is the opposite order to every other curry on this site, and it is forced by the cut.
3. Blanch the ribs 5 minutes, drain, and rinse them and the pot.
4. Fresh water on, simmered covered 1 hour, until the meat pulls back from the bone. Skim in the first 10 minutes. KEEP THE LIQUID -- it is the broth.
5. Fry the paste in the oil in a separate pan, 3 minutes, until it darkens and the oil separates.
6. Fried paste into the rib pot, stirred through.
7. Krachai in, 10 minutes. Beans in, 4 minutes.
8. Peppercorn stems and lime leaves for the last 3 minutes.
9. KEEP IT THIN. No coconut milk and no reduction -- this is a broth with ribs in it, not a thick curry, and it should be drunk as much as eaten.
10. Fish sauce at the end, basil off the heat.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes