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

  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.
  4. Serve with Thai Taste Sticky Rice.
Handy tip

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.

Did you know

The smooth dark green leaves of Kaffir lime give a very clean aromatic citrus pine flavour and smell.