Recipe by celebrity chef Phol Tantasathien
Ingredients
(for 1-2 serves)
| Pork Ribs | 500 | g |
| MAE PLOY Red Curry Paste | 40 | g |
| Turmeric | 5 | g |
| Black Peppercorn | 2 | tsp |
| Green Peppercorn | 5 | g |
| Corn Starch | 1 | Tbsp |
| Sugar | 1 | Tbsp |
| Salt | 1/4 | Tsp |
| Oyster Sauce | 1 | Tbsp |
| Light Soy Sauce | 2 | Tsp |
| Seasoning Sauce | 2 | Tsp |
| Water | 500 | ml |
| Brid’s Eye Chili | 18 | chili |
| Kaffir Lime Leaf (Shredded) | 3 | Leaves |
| Red Chili (diagonal cut) | 1 | chili |
| Lemongrass (Sliced) | 1 | Stalk |
Method
- Marinate pork ribs with curry paste, sugar, salt, light soy sauce, seasoning sauce, oyster sauce, black pepper, and corn starch.
- Add lemongrass, kaffir lime leaves, turmeric and water. Marinate for 30 minutes.
- Add everything into the pot, braise until tender, add chillies and green peppercorn then serve.
