Pork Rib Curry III

This is a spicy Thai dish and different regions prepare this different ways with varying ingredients, including this version. For those in the US, Canada, and Europe, you may find it rather difficult to locate one ingredient used in this version, sataw or commonly known as "stinky bean". The typical Thai measurement is handful.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Lunch, Main Dish

Cuisine Thai

Servings servings

Ingredients

1 kilo pork ribs
3-4 tablespoons red chili paste, heaping
3-4 tablespoons shrimp paste, heaping
1 bunch sataw, seeds removed and split in half
1 large handful giant Thai basil leaves
1 large handful fresh black peppercorns
1 large handful Chinese eggplant, quartered
1 large handful young kaffir lime leaves, torn

For Serving

small cucumbers, ends trimmed
Chinese eggplant, ends trimmed
sataw, pods simply trimmed and cut in half
cooked rice

Instructions

Rinse the ribs then cut between each bone and add to a pot. Add water to cover by about 2-3 inches. Set on high heat and bring to a boil.
While waiting on the ribs to come to a boil, prep the remaining ingredients.
Then prep the For Serving items.
Once the ribs are at a boil, add the red chili paste, continue to boil until the ribs are nice and tender.
When the ribs are tender, add the shrimp paste and stir that in, then add the peppercorns, giant basil, eggplant, and sataw seeds and mix those in, still on a boil, cook for another 5 minutes or so.
Add the lime leaves, keep in mind, these are young, these are meant to be eaten, unlike the older ones that have tough parts to them. Young leaves are bright green and quite tender as well.
Stir in the lime leaves, cook for another 2-3 minutes, then turn off heat, and cover until ready to serve.
Serve with cooked rice and the vegetables on the side you prepped as well. Enjoy.