Thai · Dinner
Bamboo Shoot Curry with Pork Ribs
Bone-in pork ribs simmered with bamboo shoots in a coconut-milk red curry built on garlic, shallot, and Thai red curry paste, seasoned with fish sauce and palm sugar. Finished with makrut lime leaves and fresh chili, served over jasmine rice with Thai basil.
$6
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
637Calories
36.8gProtein
38.1gFat
37.5gCarbs
8.7gSugar
3.5gFiber
1418mgSodium
131mgChol
21.8gSat Fat
800mgPotassium
85mgCalcium
3.2mgIron
0.8mcgVitamin B12
7.6mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut pork ribs into short pieces; slice shallot thinly; mince garlic; slice chili; tear lime leaves; drain bamboo shoot.
2
Sauté
Warm pot over medium heat with 2 tbsp coconut milk, fry curry paste, garlic, and shallot 2 minutes until fragrant and oil separates.
3
Sear
Add pork ribs, turn in paste over medium-high heat 4 minutes until opaque on all sides and lightly browned.
4
Simmer
Add remaining coconut milk, water, bamboo shoot, lime leaves, fish sauce, and sugar; simmer covered 45 minutes over medium-low heat until pork pulls easily from bone.
5
Finish
Taste and adjust fish sauce or sugar as needed, then scatter chili and basil off heat.
6
Plate
Spoon curry over jasmine rice in a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in pork ribs
- 1 1/2 cup360ml coconut milk
- 1/2 cup120ml water
- 2 tbsp2 tbsp red curry paste
- 4 cloves4 cloves garlic
- 22 shallot
- 1 1/3 cup200g bamboo shoot, drained
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp palm-style brown sugar
- 44 makrut lime leaves
- 22 fresh red chili
- a small handful of Thai basil leaves
- 1 1/2 cup280g cooked jasmine rice, to serve
