This curry from Northeastern Thailand has everything to please. The ribs, which are cooked for a long time at low temperature, melt in the mouth. The strength of the chili peppers is counterbalanced by the freshness of dill and spring onions. The mushrooms give the sauce a rich flavour. A simple and indispensable recipe for those who want to appreciate all the variety of Thai curries.
5 dried cayenne peppers, seeds and stems removed, rehydrated in hot water for 5 minutes
20 g galangal, chopped
2 lemongrass stalks, chopped
15 g shallots
10 g garlic
1 teaspoon shrimp paste
Pound the ingredients in the above order, introducing them little by little: first the chillies, then the galangal and lemongrass, then the garlic and shallots and finally the shrimp paste. Between each group of ingredients, it is necessary to pound until a homogeneous mixture is obtained. At the end, the paste should be smooth.
400 ml chicken stock
12 pork spare ribs
2 tablespoons fish sauce
½ tablespoon coconut sugar
1 handful dill coriander leaves
100 g fresh mushrooms such as oyster mushrooms, enokitake or shiitake
2 spring onions, cut into 3 cm lengths
Heat the oil and stir-fry the curry paste and the pork for 1-2 minutes (until the curry paste releases its flavours). Then add the stock, the fish sauce, the coconut sugar and half of the dill. When it starts to boil again, cover and cook over a low heat for 25 minutes. Add the mushrooms and cook for a further 5 minutes.
Taste to adjust seasoning. Transfer to serving bowls. Garnish with remaining dill and spring onions. Serve with sticky rice or rice noodles.