Panang Pork Ribs

Name: Panang Pork Ribs
Cuisine: American
Ingredients: 1/2 teaspoon cumin seeds; 1 tablespoon coriander seeds; 2 cups coconut milk (about 500 ml); 9 large dried red chilies; 1 -inch piece cinnamon stick; 1 tablespoon shrimp paste; 1 tablespoon fried shallots; 1 tablespoon fried garlic; 1/2 teaspoon kaffir lime zest; 1/2 teaspoon sliced galangal; 4 stalks lemongrass, sliced; 1 pound pork ribs, cut into pieces as desired (about 500 grams); 3 kaffir lime leaves, thinly sliced; 2 tablespoons palm sugar; 4 tablespoons fish sauce

manu @manu3276

I love eating spicy food—it makes meals so much more delicious. If you don't like pork, you can substitute with another meat, such as chicken wings.

manu @manu3276

I love eating spicy food—it makes meals so much more delicious. If you don't like pork, you can substitute with another meat, such as chicken wings.

Saved

Ingredients

1/2 teaspooncumin seeds
1 tablespooncoriander seeds
2 cupscoconut milk (about 500 ml)
9large dried red chilies
1-inch piece cinnamon stick
1 tablespoonshrimp paste
1 tablespoonfried shallots
1 tablespoonfried garlic
1/2 teaspoonkaffir lime zest
1/2 teaspoonsliced galangal
4 stalkslemongrass, sliced
1 poundpork ribs, cut into pieces as desired (about 500 grams)
3kaffir lime leaves, thinly sliced
2 tablespoonspalm sugar
4 tablespoonsfish sauce

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Steps

1

Toast the cumin seeds, coriander seeds, and cinnamon stick in a dry pan until fragrant, then grind them. Slice the lemongrass, kaffir lime zest, and galangal, and add them to a blender with the ground spices. Soak the dried chilies in water until soft, then add to the blender. Fry the shallots and garlic until golden and crispy, then add to the blender. Add the shrimp paste and all other seasonings. To make blending easier, pour in about 1 cup (250 ml) of coconut milk, then blend everything until smooth. Use a blender for all the ingredients in this step.
2

Heat a nonstick skillet over medium heat. Pour in all the curry paste and cook, stirring, until the oil separates. Gradually add the remaining coconut milk, a little at a time, and continue to cook until the oil separates again. Add the pork ribs and simmer until cooked through. Season to taste, aiming for a slightly sweet flavor. Add the fish sauce and adjust the seasoning as you like. Serve topped with thinly sliced kaffir lime leaves for extra aroma.
3

Note: If you want the pork to be extra tender, simmer the pork ribs in thin coconut milk first until soft, then use just the ribs for the curry.