Curry Paste

Ribs Simmered in Thai Green Curry Paste

Ribs Simmered In Thai Green Curry Paste

Ingredients

• 4 pounds spareribs (about 2 sides) or your favorite ribs
• 1 cup chicken broth
• 1 cup coconut milk — unsweetened
• 3 tablespoons Thai or Vietnamese fish sauce
• 1/4 cup flavorless cooking oil
• 1 tablespoon cornstarch

THAI GREEN CURRY PASTE

• 4 whole cloves
• 12 block peppercorns
• 2 teaspoons coriander seeds
• 1 teaspoon caraway seeds
• 1/2 teaspoon cumin seeds
• 6 cloves garlic — peeled
• 1 medium shallot — peeled
• 3 whole serrano chiles — stemmed
• 3/4 cup fresh basil leaves
• 3/4 cup fresh cilantro sprigs
• 1 teaspoon salt
• 1/2 cup flavorless cooking oil

Method

1. Ask the butcher to cut the ribs across the bone, into 2-inch-wide lengths.
2. Remove the membrane from the underside of the ribs.
3. Then cut the ribs into 6-inch lengths.
4. Combine the broth, coconut milk, and fish sauce and set aside.
5. To make the green curry paste, place the cloves, peppercorns, and coriander caraway, and cumin seeds in a small frying pan with no oil.
6. Place the pan over medium heat and cook until the spices just begin to smoke, about 1 minute.
7. Then, in an electric spice grinder; grind the spices into a powder.
8. In a food processor mince the garlic, shallot, and chiles.
9. Remove the processor top and add the basil, cilantro, and salt.
10. Then mince very finely Add the ground spices and mince again.
11. Now, with the machine running, slowly pour the cooking oil down the feed tube and mince until a paste is formed.
12. Transfer to a small bowl.
13. To braise the ribs, place a heavy stewpot over medium heat.
14. Add the cooking oil.
15. When the oil gives off little wisps of smoke, add the ribs.
16. Fry the ribs until they are lightly browned, about 5 minutes.
17. Tip out and discard the oil.
18. Add the curry paste to the pot holding the ribs and stir over medium heat for 30 seconds.
19. Then add the coconut milk mixture.
20. Bring to a low boil, cover the pot, and reduce the heat to low so the sauce is at a simmer Cook the ribs until the meat is tender; about 1 hour.
21. About every 15 minutes during cooking, stir the ribs.
22. Temporarily remove the ribs from the pot and, using strips of paper towels, lift off all oil that is floating on the surface of the sauce.
23. Return the ribs to the pot and bring to a simmer for 5 minutes, to heat through.
24. If you do not plan to serve the ribs within the hour they may be refrigerated in the sauce for up to 24 hours before returning the ribs to a simmer.
25. Mix the cornstarch with an equal amount of cold water.
26. Stir in just enough of the cornstarch mixture to lightly thicken the sauce.
27. You can keep the ribs warm for up to 1 hour on lowest heat, before serving.
28. Serve the ribs glazed in the sauce.