(*) Fried spare ribs with red curry – Kua Dung Mhu Pad Prik
Chop the spare ribs into small pieces. Peel the garlic clove, flatten it with a wide kitchen knife and chop it together with the cleaned coriander root. Mix the soy sauce, coriander root and garlic together and pour over the spareribs form. Simmer for about 1 to 2 hours.
Rinse, dry and chop the lemon leaves. Rinse and dry the basil sprigs, pluck off the leaves and chop. Rinse and clean the fingerroot and peppers and cut them lengthwise into narrow strips.
Heat plenty of oil in a frying pan and roast the spare ribs in it until golden brown. Remove from the frying pan and set aside. Pour off some of the oil. In the remaining oil, fry the curry paste briefly. Add fish sauce and a small amount of water and stir through. Stir in the spareribs.
Add finger roots, lemon leaves, green peppercorns and peppers, mix everything together and simmer on low heat for about 2 to 3 minutes. Season with basil.
Preparation time: 2 hours Preparation time: 20 min
Cut spareribs from the butcher to the desired length.
(*) Lemon leaves: These are the leaves of the Kaffir lemon tree. They are freshly cut into fine strips and sprinkled over the food. In curries they are cooked as a whole. There is no substitute for these highly aromatic leaves. They are available in Asian stores fri