Pork Rib and Jackfruit Curry without Shrimp Paste and Fermented Soybeans (Kaeng Khanun)

Name: Pork Rib and Jackfruit Curry without Shrimp Paste and Fermented Soybeans (Kaeng Khanun)
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 rack pork ribs; 3 pieces young jackfruit; 3/4 cup small sour eggplants; 1 cup cha-om and betel leaves; 5 large dried chilies; 1 head garlic; 5 shallots; 2 teaspoons prickly ash; 1 small stalk lemongrass; 1/2 tablespoon galangal; 1 tablespoon peanuts; 1 teaspoon salt

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

I'm practicing Northern Thai cooking and miss the flavors. However, the person eating is allergic to shrimp paste, fermented soybeans, and fermented fish, so I had to adjust the recipe. I pre-cooked the pork and jackfruit until tender, blended the curry paste, and simmered them together. I added small sour eggplants for a tangy taste and included prickly ash in the curry paste because I love it so much. 😆

Boon🍭🍰🥯🥨🍛 @Boonthanit

Saved

Ingredients

30 minutes

Serves 2 servings

1 rackpork ribs
3 piecesyoung jackfruit
3/4 cupsmall sour eggplants
1 cupcha-om and betel leaves
Curry Paste
5large dried chilies
1 headgarlic
5shallots
2 teaspoonsprickly ash
1small stalk lemongrass
1/2 tablespoongalangal
1 tablespoonpeanuts
1 teaspoonsalt
Season with fish sauce and tamarind juice to taste

Saved

Steps

30 minutes

1

Clean the pork ribs thoroughly and simmer until tender. Wash the jackfruit and soak in salt water, then cut into desired pieces, removing any hard parts. Boil together with the pork ribs, adding a little salt.
2

Peel the shallots and garlic, wash them along with the galangal and lemongrass, and soak the dried chilies until soft. Remove the chili seeds, then blend with galangal, lemongrass, prickly ash, and peanuts, adding a little salt. Use a bit of pork broth to help blend smoothly.
3

Pour the curry paste into the pot with the pork broth and jackfruit. Cover and simmer on low heat until the flavors meld, then add the small sour eggplants.
4

Once the eggplants release their juice, taste and add more tamarind juice if it's not tangy enough. You can also add fish sauce since there's no shrimp paste. Finally, add the betel leaves and cha-om.
5

Simmer for a short while longer, and the pork rib and jackfruit curry is ready to serve.
https://youtu.be/5rHn0qZPfE8?feature=shared