Yellow Southern Curry with Spare Ribs – Gang Kua Kradoog Moo

Spare Rips 3oo grams, cut in 1 inch cubes.
Southern Curry paste 150 grams.
Coconut milk 500 grams.
Lime leave 3- 4 pieces, fine chop.
Pea Eggplant, 1 cup.
Egg plant 6 pieces, cut in small quartet.
Wild Ginger( Gra Chai in thai) fine slices, 2 tablespoon.
Green Pepper Corn, 3- 5 corns, cut small
Fish Sauce for seasoning

How to make:

  1. Fry Curry Paste in a bit of oil until the aroma arises, then add the spare rip to fry, if the mixture is too dry, add coconut milk ,stir well.
  2. Season with Fish Sauce and let simmer for half an hour or until the meat is tender.
  3. Add the pea eggplant, eggplant, cut pepper cord, wild ginger, and lime leaves.
  4. Let curry continue to simmer gently and keep stirring, so that the meet doesn’t stick to the bottom of the pot (This curry paste tend to stick to the pan and burn easily)
  5. When the all the ingredients soften, add the sweet basil and turn off the gas.

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