Pork Ribs Green Curry with Thai eggplant

 

Another style of green curry called " Kheng Khiao Wan Sei Klong Mu"

 

Ingredients
500 g. pork spare ribs cut into 2" lengths
1 can coconut milk
8 Thai eggplants
2 Tbsp green curry paste
2 Tbsp fish sauce
1 ½ Tbsp sugar
½ cup sweet basil leaves
4-5 kaffir lime leaves
3 fresh chilies 

Preparation
1. Pour about 1/2 cup coconut cream (top portion of a can) in a pot, bring to boil on medium heat, then add green curry paste. Stir until thoroughly mixed and let it boil until some oil appear on surface, stir constantly.

2. When coconut cream has an oily sheen, add pork ribs, stir well until the ribs are getting cook. Meanwhile, add coconut milk about 2 Tbsp each time (add about 3 times) and stir regularly.

3. Add the remaining coconut milk, season with fish sauce and sugar, stir well, reduce heat to medium-low and simmer for 30 minutes or until the ribs are tendered.

4. Clean Thai eggplants, remove stem, cut into 4-6 pieces and put into salted water (2 cups water and 1 tsp salt) to prevent oxidation.

5. Wash sweet basil, chilies, and kaffir lime leaves, pat dry, pick only sweet basil leaves from stem, slice chillies, and remove central stem of kaffir lime leaves.

6. When the rips are tendered, soak cut Thai eggplants, and add in a pot, stir well. (If the curry is too thick, you can add ½ - 1 cup of water in it and taste as you like.)

7. Bring to boil on medium heat, add sweet basil leaves, kaffir lime leaves, and sliced chilies, stir together and remove from heat.

8. Spoon the curry in a bowl and serve immediately.

Ref: http://www.ucancookthai.com/language-english/thai-recipes/curries-and-soups/content-pork-rib-green-curry.htm

Sour & Spicy Prawn Soup: Tom Yam Kung

Very popular sour & spicy soup called "Tom Yam Kung"

 

Ingredients
7-8 prawns
350 g. mushroom
1 lemon grass stem
7-8 kaffir lime leaves
2 sprigs cilantro
5 fresh chillies
3 Tbsp thin soy sauce (or fish sauce)
2 Tbsp roasted chillie paste
4 Tbsp lime juice
5 cups chicken broth 

Preparation
1. Clean prawns and mushroom, peel shell and vein the prawns, then cut mushroom in quarter.

2. Wash lemon grass, kaffir lime leaves, fresh chillies, and cilantro, then pat dry. Slice lemon grass stem, tear kaffir lime leaves in halves (remove central stems), pound chillies and slice in healves, and coarsely chop cilantro.

3. Pour chicken broth in a pot, bring to boil on medium-high heat, add sliced lemon grass and torn kaffir lime leaves, let them boil about 5 minutes.

4. Add prawns and mushroom, bring to boil until 2-3 minutes, turn off the heat.

5. Season with thin soy sauce (or fish sauce), lime juice, roasted chillie paste, and pounded chillies, then taste as you like. Add chopped cilantro and stir thoroughly.

6. Put "Tom Yam Kung" in a bowl and serve immediately.

Ref : http://www.ucancookthai.com/language-english/thai-recipes/curries-and-soups/content-sour-spicy-prawn-soup.htm