This is a Thai curry recipe, and it really focuses on dry red chilies for much of the flavor, without using any coconut milk. It’s common in Thailand to make this recipe with pork ribs, or any other kind of meat, it also works well with chicken. This is a southern Thai curry that you’ll find eaten throughout Bangkok at southern Thai restaurants, and throughout the south of Thailand.
Here are the ingredients you’ll need for this recipe:
For the curry:
1 kg. pork ribs, or meat of choice
6 - 8 tbsp. curry paste - ingredients below
10 kaffir lime leaves
2 - 4 cups of water start with 2 cups and add more as needed
About 1 tsp. salt, or salt to taste
For the curry paste:
50 grams Thai dry bird's eye chilies - that's about 1 big handful
7 cloves garlic
3 shallots
1 coriander root
2 thumbs sized chunks of turmeric
1 stalk lemongrass
1 thumb sized chunk of old galangal
1 tbsp. black peppercorns
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. salt
1.5 tbsp shrimp paste
The basic steps of making this southern Thai dry chili pork ribs curry is to first pound all the ingredients for the curry paste, then boil it with water together with the pork ribs. The majority of the work you have to do is in preparing the curry paste. Then it’s just a matter of boiling it with the meat until the meat is tender.