It's been quite a while since I cooked curry. So, managed to squeeze in this for dinner .... simple, just cook the curry, rice and blanch a vegetable and dinner is ready.
I used only 100 gm of this A+1 meat curry paste because it's fiery!
No coconut milk for this curry, used sugarless soymilk instead and if I didn't disclose, the people at the dining table didn't realise it!
Recipe for Curry Pork ribs
Ingredients
- 600 gm pork ribs - cut into about 2.5 inch lengths
- 600 gm Russet potatoes - peeled and cut
- 100 gm A+1 curry paste for meat
- 180 gm shallots
- 5 pips garlic
- 2 lemon grass - crushed
- 500 ml Yeo's sugarless soymilk
- 1 cup water
- Some curry leaves
- 2 star anise
- a small piece of cinnamon stick
- Salt and light soya sauce to taste
- Wash and blanch the pork ribs in a pot of boiling water to remove scum, rinse in cold water, drain and set aside.
- Blend together the shallots and garlic.
- Stir-fry the curry paste with the blended ingredients, toss in the fresh curry leaves, star anise and cinnamon stick.
- Add in the blanched pork ribs, a cup of water and let it cook for about 30 mins., stirring occasionally to prevent it from drying up.
- When the pork ribs are a bit soft, add in the potatoes together with the soymilk.
- Let the curry simmer till the pork ribs are tender and thoroughly cooked.
- Add salt and light soya sauce to taste.
- Dish out and serve hot with plain rice, bread or roti canai.
Looks so good and very healthy too. I'm going to bookmark this. Thanks for sharing.
ReplyDeleteThese really look delicious! I seldom cook with curry and will have to try it again. Do they have a strong curry taste?
ReplyDeleteIt's always very easy to cook with curry paste. I can't get much choice here but quite happy with a particular brand. I think it's Teang. I love curry.....makes my world go round :D I'll be too happy if you cook this for me :P
ReplyDeleteI too like cooking curry with soymilk or evoporated milk. They taste just as good. This dish kind of reminds me of home. My mom love cooking curry with pork ribs too but hers was more watery and with loads of vegetables in it.
ReplyDeleteI just made chicken curry dish yesterday! I made extra for other recipes too. Frankly, haven't taken any pork curry for a very long time! People here, they usually make wild boar curry coz the meat is cheaper!
ReplyDeletethanks for the info, Cheah.. will try this one day.. when kids are back and hunger for home cooked food!
ReplyDeleteI have seen this sauce at my Asian grocer, I'll get some since it has your approval!
ReplyDeleteMy comment is gone again! Man! Gosh...I just hate it! Can't remember what I wrote yesterday. haha... Aiyoyo! Yeah, as you know I don't take pork often so I don't even cook this at home! People here love cooking pork curry too but with wild boar meat coz it's much cheaper.
ReplyDelete+1 means extra fiery? Whoa!
ReplyDeleteAnncoo
ReplyDeleteYou are most welcome!
Pam
You mean the curry paste or the curry dish itself? To me, it's fragrant but I added the curry leaves, star anise and cinnamon to give added fragrance and flavour.
Mary
My doors are always open for you!
ICook4Fun
Haven't tried with added veggie, think should be ok too, wholesome!
Kristy
Oh, wild boar curry is nice, quite difficult to get it here.
renaclaire
I find this curry paste satisfactory. Think the factory is in Jln Tasek.
3 hungry tummies
They have curry paste for fish and another other for meat. It's quite popular here.
Kristy
No, no, your comment is still here, relax dear girl!
tigerfish
It was only A1 before, now it's changed to A+1!
Sorry, I meant the dish. It sounds great with the addition of the items you mentioned and I will be trying it. Printing it now. Thanks!
ReplyDeletenext time I also want to add pork ribs to my curry instead of the usual chicken, look yummy!
ReplyDeletePam
ReplyDeleteHope you'll like it.
Sonia
Ya, for a change.