Authentic Thai Recipes - How To Make Thai Chili Ribs Curry! วิธีทำ แกงคั่วพริกซี่โครงหมู
- I hope you're havingan amazing day today.
It's Mark Weins here in Bangkok, Thailand
and I'm going to share with you
an authentic Thai recipe for a chili curry
made with pork ribs
that has some massive flavor.
(upbeat music)
In Thai, this dish is calledgaeng khua prik seekong moo
and it's a southern Thai dish.
It is a dried chili curry.
We're gonna first pound up the curry paste
then we're gonna cook ittogether with pork ribs.
You can use pork ribsor you can use chicken,
you can use any other meat of choice.
But this is an amazing dish,
it has so much flavor,
and it's a dish mymother-in-law loves to make.
So I am excited to share therecipe with you here today.
(speaking in foreign language)
So the first step is gonna be to pound up
all of the ingredientsfor the curry paste.
These are Thai bird's eye chilies dried.
(speaks in foreign language)
first, the thing you gottado with dried chilies,
take a big handful
and just soak them in water.
(speaking in foreign language)
Oh, okay, until they get kinda soft.
Kinda like rehydrating them.
You wanna soak those driedchilies for about five minutes
until they get nice and soft
and that way they'll be easier to pound.
And now just to prepare thegarlic and some shallots.
And so you just peel off the skin
and then we're gonnapound that all together.
And next step, this isfresh turmeric root.
And she's just veryroughly peeling the skin
of the turmeric and you can see
just that beautifulorange color below there,
oh I love turmeric.
For southern Thai food,
there's turmeric in almost every dish.
Next step for lemon grass.
She's just slicing it thinlyso that we can pound it easier
when we're making the curry paste.
This in Thai is called rak phakchi
and this is coriander roots.
Again just slice them up.
This is old galangal.
So you can see how it'seven tough to cut it,
it's so hard.
But that's gonna providesome awesome flavor
for this curry paste.
Okay next up, we justhave some black pepper.
And we have two more dry spices,
coriander seeds and cumin.
And she's just gonnaquickly head over to the wok
and give them a dry fryfor about 30 seconds
just to make them nice and fragrant.
So in goes the cumin and in goes
about a teaspoon or so of coriander seeds.
Oh, that aroma of spice
is a beautiful thing.
The next thing you've gottado is the really fun part,
to pound up the curry paste.
She said that the chiliesare nice and soft.
They've been sitting in thewater for about five minutes
while we prepared allthe other ingredients.
And then you can set themon the plate as well.
That's like breathing freshnew life into chilies.
We're just gonna pound up everything,
but she said to first
add like kind of half of the ingredients.
I think the mortar is not quite big enough
to fit everything.
So then sprinkle with a spoon of salt.
And at this stage,
it's time to ground and pound.
Take the mortar to the ground.
You've gotta take it on the ground or
yeah you gotta be on a non-bouncy surface.
This bamboo table chair is way too bouncy.
Alright, let's get pounding.
You're gonna have to pound this up
for probably about an hour,
maybe 45 minutes if you're really good.
But you will definitely get a workout
and break a sweat whenyou're pounding this.
(upbeat music)
Okay now we can go ahead and toss in
the rest of those dry chilies.
There's a little bit of spice left too.
Alright.
And then just keep on pounding.
(upbeat music)
I have been pounding for about 30 minutes.
We've got a really nice paste,
look at the consistency and color of that.
And I got the okay from my mother-in-law
to make the last step inthis curry paste recipe.
And that is to add the shrimp paste.
Oh, that's sticky shrimp paste.
Alright, there we go and thenyou can just sort of mash
and push the shrimp paste to distribute it
all throughout that curry paste.
Oh, it's like sticky like mud.
And we are done.
You can grab a spoon
and just look at thisbeautiful curry paste.
There are few things in this world
that make you feel as accomplished
and as successful as finishingpounding a curry paste.
It's right up there withwinning a gold medal.
Put this mortar up here
and I'm gonna scoop thecurry paste onto a plate.
Oh, that's just a mound ofsticky herbs and spices.
We're not gonna use all that curry paste,
it's a little too much.
So she's gonna use about a half of it.
She says it will be reallyreally spicy if we use it all.
So first put that into a pot.
And then add water.
And as you add that water,
just sort of mix it.
Mix it into that curry paste.
Make sure that curry pastedissolves into the water.
Oh that aroma is just ridiculous.
Now we're gonna move overto the street food cart
to the street food recipe cart.
And that's just the curry paste with water
and then put that on the stove to boil.
Like many Thai dishes, we'vealready done all the work
of pounding the curry paste.
So really it's a matter ofbringing that to a boil.
Bringing the curry pasteand water to a boil,
then we're gonna add the pork ribs
and cook that down for a while.
And then that's really allthere is to this recipe.
Maya is gonna get startedchopping up these ribs.
And you just wanna cut theminto bite sized pieces.
And again you could reallyuse whatever meat you like.
She also makes it with chicken sometimes,
which is also really, really good.
We're gonna be usingsome kaffir lime leaves,
about 10 leaves or so.
It doesn't really matter,just add a nice little handful
of kaffir lime leaves
and you can immediatelysmell that citrusy aroma.
These are gonna go into the curry
to provide a nice fragrance
and also to take away the meaty aroma
of the pork.
Oh that dry chili foam.
Oh I wish you could smell that,
it is unbelievable.
When the curry pasteand water start to boil
then you can add in all of the pork.
Maya says that it needsto boil now for one hour.
So we've got one hour to spare
of smelling this delicious aroma
and after that, you're gonna have
just an amazing dried chili Thai curry.
Forgot one thing, she'sgrabbing for right now
is the kaffir lime leaves.
And you just sprinkle those in.
That's just gonna give itan extra wonderful fragrance
and you can kinda just mix those in.
Oh, look at that color.
You can see a little bit ofyellowness from the turmeric.
You can see that rednessfrom all those dried chilies.
There's some browns,
oh that's just a wonderfuldark red orange color.
(speaking in foreign language)
At this stage, you're just gonna boil
for about 45 minutes to one hour
and it's mostly just to makethat pork really nice and soft
and Maya said that you justgotta keep taste testing.
Some people add
(speaks in foreign language)
She says it's really spicy.
But some people add, shesaid, a little bit of sugar
to balance the taste.
If you want it a little bit sweeter,
you can add a spoon or so of sugar
and then also we've already added the salt
from the curry paste aswell as the shrimp paste
which contains salt.
So it should be pretty salty, but
oh she taste tested, and she'sadding a little more salt.
You can taste test,
and if you need to add alittle more salt, you can.
(speaks in foreign language)
As this boils,
it's gonna go from aliquidy, watery consistency
to being a nice, thick, rich
full of dry spice and chilies curry.
(simmering)
At this stage, if it hasn'tcooked for long enough,
and if the water is starting to dry out,
you can add a little more water
so that it can boil longer
and so that the meat will get more tender.
Oh, that steam.
Oh, and you can see howit's starting to reduce
to a really think, rich curry.
It is coming along very nicely now.
It's starting to get drier.
You can see that curry paste thickening
around the pork ribs.
You can see all thoselittle bits of dry chili.
And it is just smelling insane.
And so she just is testing, press testing
the softness of the meat
and as soon as that meat is nice
and fall-off-the-bone tender,
we're gonna get ready to eat.
Just got the okay from Mayathat the curry is ready.
She said to turn off the gas.
As soon as you turn off the fire
and stop the boiling,
it looks like it's like meltedlava down there in that curry
oh, that looks amazing.
You wanna just keep on boiling your curry
until the meat it soft.
That took about an hour of boiling.
And then we added a little bit of water
so that it wouldn't get too dry.
But you do want a very currythick, rich consistency.
So balance that out, boil out the water
and then you can turn off the gas
and you just have one of themost beautiful red, fiery,
dried chili looking curry
that you'll ever come across.
You just have to admire.
Okay, it's a little bitoily from all that pork.
But I think there's somedried chili oil in there too,
but look at that gravy curry sauce.
It's so thick, it'salmost like peanut butter.
I think that is about asmuch flavor as possible
condensed into a thick liquid.
I'm gonna take a fewpieces of these riblets,
stick it onto my rice.
Oh, look at that.
Okay and add a little bitmore of that curry sauce.
I will try to just slidethat meat off the bone.
Oh, it's so tender, look.
The bone just slides right out.
Okay, so now I have theoretically,
what is a boneless piece of rib
just mixed with all ofthat curry goodness.
Oh, that's unbelievable.
Oh, that is massive flavor.
The meat is so incredibly tender.
And then the flavor of that curry,
you can taste the hint ofthe cumin and coriander seed
and then it really just has a,
yeah that dry roasted chili flavor.
That will just annihilate your taste buds.
Oh, this is a recipe that my mother-in-law
really loves to make
and it will literally just blow your mind
with how flavorful it is.
I'm gonna write all of the ingredients
and all of the directionsfor this entire Thai recipe
over on eatingthaifood.com,
I'll leave the link inthe description box.
So you can check out allof the exact ingredients
and then all of thedirections and steps as well.
If you love massive flavor,this is a dish you wanna try.
Thank you all very muchfor watching this video.
Please remember to give it athumbs up if you enjoyed it.
Oh I still have my spoon,
just in case I need to take one more bite.
And I'd love to hear from youin the comments section below,
and also please remember to subscribe.
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and travel videos and Thai recipes.
Thank you again for watching
and I will see you on the next video.
(upbeat music)
Hope you enjoy this authentic Thai ribs curry recipe! ►Get all the recipe details on the blog: https://www.eatingthaifood.com/thai-pork-ribs-curry-recipe/ ►Buy a t-shirt: https://www.eatingthaifood.com/store/ ►Subscribe now for more videos: http://bit.ly/MarkWiensSubscribe Southern Thai dry chili pork ribs curry (แกงคั่วพริกซี่โครงหมู) is a recipe that my Thai mother in law makes frequently for me in Thailand, and so today I’m exciting to share this authentic Thai recipe with you! This is a Thai curry recipe, and it really focuses on dry red chilies for much of the flavor, without using any coconut milk. It’s common in Thailand to make this recipe with pork ribs, or any other kind of meat, it also works well with chicken. This is a southern Thai curry that you’ll find eaten throughout Bangkok at southern Thai restaurants, and throughout the south of Thailand. Here are the ingredients you’ll need for this recipe: (Again, you can get more details about how to make this recipe on the blog post: https://www.eatingthaifood.com/thai-pork-ribs-curry-recipe/) For the curry: 1 kg. pork ribs, or meat of choice (ซี่โครงหมู) 6 - 8 tbsp. curry paste - ingredients below (เครื่องแกงเผ็ด) 10 kaffir lime leaves (ใบมะกรูด) 2 - 4 cups of water (น้ำเปล่า) - start with 2 cups and add more as needed About 1 tsp. salt, or salt to taste (เกลือ) For the curry paste: 50 grams Thai dry bird's eye chilies - that's about 1 big handful (พริกชี้ฟ้าแห้ง) 7 cloves garlic (กระเทียม) 3 shallots (หอมแดง) 1 coriander root (รากผักชี) 2 thumbs sized chunks of turmeric (ขมิ้น) 1 stalk lemongrass (ตะไคร้) 1 thumb sized chunk of old galangal (ข่า) 1 tbsp. black peppercorns (พริกไทยดำ) 1 tsp. cumin seeds (ยี่หร่า) 1 tsp. coriander seeds (ลูกผักชี) 1 tsp. salt (เกลือ) 1.5 tbsp shrimp paste (กะปิ) The basic steps of making this southern Thai dry chili pork ribs curry (วิธีทำ แกงคั่วพริกซี่โครงหมู) is to first pound all the ingredients for the curry paste, then boil it with water together with the pork ribs. The majority of the work you have to do is in preparing the curry paste. Then it’s just a matter of boiling it with the meat until the meat is tender. Hope you enjoy this authentic Thai recipe and let me know if you try it out or if you have any other questions! ►Read all the recipe details: https://www.eatingthaifood.com/thai-pork-ribs-curry-recipe/ -- Camera gear I use: Main camera: http://amzn.to/2dEL3hv Main lens: http://amzn.to/2e5Lum6 2nd camera: http://amzn.to/2mczuDx 2nd lens: http://amzn.to/2mcEGau Microphone: http://amzn.to/2dEr9Z9 Gorillapod: http://amzn.to/2epFsQx *These are Amazon affiliate links I would love to connect with you on social media! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology Buy a t-shirt! https://migrationology.com/store/ -- ►Subscribe to my channel for more delicious food videos: http://bit.ly/MarkWiensSubscribe