A Galingale Curry Ribs Recipe
In South-east Asia, particularly Thailand, curries are almost always made with a pre-made spice paste and then coconut milk is generally used to form a sauce. Water, or stock, can also be employed and the sauce can vary from being ‘soupy’, very thick, or, in the case of ‘dry curries’, not much more than a thin glaze on the main ingredients. Here, I am using my own Homemade Galingale Curry Paste to make a dry curry with Pork Ribs and Basil.
The ingredient list for this recipe is fairly simple. If you don’t want to use my Galingale Curry Paste, you can substitute almost any commercial Thai-style Curry Paste, or even one of your own creations. However, just be sure and adjust for the salt content, bearing in mind that the Fish Sauce will add a fair amount itself. My paste is somewhat salty, but the quantity of sugar will largely offset this.
I have used regular Italian Sweet Basil Here. In Thailand, likely one of the many aromatic native Basils would be used and feel free to substitute. I only had the Italian variety on hand but, as it happens, I prefer it and think it works very nicely here.
Put the ribs into a bowl and mix well with 2 tablespoons of the curry paste, rubbing the mixture well into the meat. Set them aside for at least two to three hours.
Next, preheat your oven to 400 degrees and spread the ribs out in a large baking tin so that there is space between each of them. Bake for twenty-five minutes or so until the ribs are nicely golden and just cooked through.
I should note, here, that his step is not one you will commonly see in Southeast Asia, where the ribs (or other main ingredients) would be fried in the primary cooking pan, but this method works especially nicely with ribs and has the advantage of allowing you to do other tasks while they are cooking.
Once they are done, drain off excess fat set the ribs aside for the time being.
Heat your wok to medium and add a good 3 tablespoons or so of oil. When it is hot, add the sugar and the remaining curry paste and stir until the fragrance arises and the paste just starts to separate out from the oil again.
Now add the ribs, the fish sauce, and the water and continue to cook, stirring occasionally until the ribs are tender and the liquid is almost fully absorbed and just a fairly thick sauce remains.
Lastly, add the basil leaves and stir until they are just wilted. Plate the ribs and serve immediately.
You can serve these ribs as one of the main course dishes in a large meal, or even plate a few as Dim-Sum-sized appetizers. Here, I served a single portion with some turmeric-spiced rice fried with tiny shrimp and radish greens for a fairly light supper.
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Galingale Curry Ribs Recipe
- 2 lbs. Pork Ribs cut into 2” sections;
- 5 tbsp. Galingale Curry Paste or any Thai-style Curry Paste you prefer;
- 2 tbsp. Sugar;
- 1 tbsp. Thai or Vietnamese Fish Sauce;
- 3/4 cup Water;
- 1 large bunch of Basil.
- Marinate the Ribs with the 2 Tablespoons of the Curry Paste for not less than two hours.
- Bake the Ribs at 400 degrees for twenty-five minutes or so until the ribs are golden and just cooked through.
- Heat a pan over medium heat and add 3 tablespoons of oil followed by the sugar and the remaining Curry Paste. Stir well and continue cooking until the Paste begins to separate out from the oil.
- Add the Ribs to the pan along with the Fish Sauce and the Water, and cook until the Ribs are tender and the liquid has mostly evaporated.
- Toss in the Basil, stir until wilted, and serve while hot.