Serves 4
You will need:
• 900g pork spare ribs, trimmed
• 200ml Thai Taste Coconut Milk
• 1 tbsp Thai Taste Green Curry Paste
• 1 tbsp Thai Taste Palm Sugar
• 2 tsp Thai Taste Fish Sauce
• 1 tsp Thai Taste Kaffir Lime Leaves
• 3 cloves garlic, finely chopped
• 2 tbsp coriander stalks, chopped
• 1 tsp black peppercorns, cracked Tip:
These ribs can also be oven baked, simply follow the recipe above and cook in a preheated oven for 45-60 mins at 200˚C or Gas Mark 6, remembering to baste occasionally.
Instructions
1. Blend the coriander, garlic, peppercorns, kaffir lime leaves, green curry paste, fish sauce and palm sugar together into a smooth paste using a food processor or pestle and mortar. Then stir in the coconut milk.
2. Place the ribs in a shallow dish and pour over the coconut milk mixture. Cover and leave in the fridge to marinate for 2-3 hours if you have time.
3. Cook ribs under a preheated grill or on the barbecue for about 5 minutes each side until cooked through, basting occasionally.
Serve with Thai Taste Sticky Rice.
