900g pork spare ribs, trimmed
200ml Coconut Milk
1 tbsp Green Curry Paste
1 tbsp Palm Sugar
2 tsp Fish Sauce
1 tsp Kaffir Lime Leaves
3 cloves garlic, finely chopped
2 tbsp coriander stalks, chopped
1 tsp black peppercorns, cracked
200g Sticky Rice
- 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.
- 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.
- 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.
These ribs can also be oven baked, simply follow the recipe above and cook in a preheated oven for 45-60 mins at 200C or Gas Mark 6, remembering to baste occasionally.
The smooth dark green leaves of Kaffir lime give a very clean aromatic citrus pine flavour and smell.