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Southern Thai curry with pork ribs

Southern Thai curry with pork ribs – Recipe

Take your tastebuds to Thailand with this modern twist on a traditional Southern Thai pork rib curry. A tasty warming meal for those cooler winter nights.

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Ingredients per serve

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What you need

Take your tastebuds to Thailand with this modern twist on a traditional Southern Thai pork rib curry. A tasty warming meal for those cooler winter nights.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly. 

  2. Ribs

    • Pat the ribs dry with paper towel. Using a sharp knife, cut through meat between the rib bones to divide into single rib pieces.
    • In a large heavy-based pan, heat half the oil over medium heat and add half of the prepared pork ribs. Cook until lightly golden. Remove, set aside and repeat with remaining oil and ribs.
    • Add all seared pork ribs back to the pan and add ⅙ of KNORR Thai Red Curry Paste, stir to coat and cook for 2 minutes. Remove pan from heat and set aside.
    • Meanwhile, in a large saucepan, combine remaining KNORR Thai Red Curry Paste, fish sauce, palm sugar, KNORR Coconut Milk Powder and water (1.5l per 10 serves). Stir and cook over medium high heat to bring to a boil.
    • Transfer to a large gastronorm tray, add prepared pork ribs and stir to coat.
    • Cover and cook in a combi oven at 160˚C for 1 hour. Remove cover and continue to cook for a further 15 minutes.

  3. To Serve

    • Serve ribs with jasmine rice, chilli, lime leaves, cucumber and red onion.
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