2 minutes preparation, 2 to 3 hours simmering...

This Thai cuisine pork rib recipe uses a lot of sugar. To balance the
sweetness, serve this easy Thai
dish with lots of yogurt.

Picture at:
http://www.theskinnycook.com/thai-fo...ib-recipe.html

Ingredients

* about 1 pound (500 gr) pork ribs, in Malaysia they are cut in about
2 inch (5 cm) pieces
* 3 lime leaves
* 2 tablespoons meat curry powder
* 2 tablespoons brown sugar
* 2 tablespoons fish sauce
* juice of half a small lime
* about 1 cup (250ml) milk (in authentic Thai recipes they will use
coconut-milk
* about half a cup (125ml) of water
* more water if during the cooking your pork rib curry becomes dry

Preparation

# Make a paste by adding a little water to the curry powder. Keep
adding water and stir in the other ingredients: milk, Thai fish sauce,
brown sugar and lime juice.
# Poor the mixture in a pan, add the lime leaves and bring to a boil.
# Keep the fire high when you add the pork ribs. Cover the pot or pan
and let the pork ribs cook on a high fire until it becomes sealed (the
red colour of the pork ribs should be replaced by a cooked meat color).
# Reduce the heat and cook the pork ribs for a further 2 to 3 hours.
The ribs are ready when the pork meat falls of the ribs, or when the
fat that came out of the ribs is clearly visible on your curry sauce.

Enjoy,

Stef
Never trust a skinny cook at:
http://www.theskinnycook.com

wrote:
> 2 minutes preparation, 2 to 3 hours simmering...
>
> This Thai cuisine pork rib recipe uses a lot of sugar. To balance the
> sweetness, serve this easy Thai
> dish with lots of yogurt.
>
> Picture at:
> http://www.theskinnycook.com/thai-fo...ib-recipe.html
>
> Ingredients
>
> * about 1 pound (500 gr) pork ribs, in Malaysia they are cut in about
> 2 inch (5 cm) pieces
> * 3 lime leaves
> * 2 tablespoons meat curry powder
> * 2 tablespoons brown sugar
> * 2 tablespoons fish sauce
> * juice of half a small lime
> * about 1 cup (250ml) milk
>

Won't the lime curdle the milk in a micro-second?

>
> (in authentic Thai recipes they will use
> coconut-milk
> * about half a cup (125ml) of water
> * more water if during the cooking your pork rib curry becomes dry
>
> Preparation
>
> # Make a paste by adding a little water to the curry powder. Keep
> adding water and stir in the other ingredients: milk, Thai fish sauce,
> brown sugar and lime juice.
> # Poor the mixture in a pan, add the lime leaves and bring to a boil.
> # Keep the fire high when you add the pork ribs. Cover the pot or pan
> and let the pork ribs cook on a high fire until it becomes sealed (the
> red colour of the pork ribs should be replaced by a cooked meat color).
> # Reduce the heat and cook the pork ribs for a further 2 to 3 hours.
> The ribs are ready when the pork meat falls of the ribs, or when the
> fat that came out of the ribs is clearly visible on your curry sauce.
>
> Enjoy,
>
> Stef
> Never trust a skinny cook at:
> http://www.theskinnycook.com

wrote:


> * about 1 cup (250ml) milk (in authentic Thai recipes they will use
> coconut-milk

Canned coconut milk is readily available in most supermarkets these
days. It costs more than plain milk of course, but I think it's well
worth getting it for use in curries.




Brian

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