Banana Blossom Curry


Banana Blossom Curry with Pork Spare Ribs !!!

Is it eatable? Yes, it is. Such a hidden dish that you not normally see at a Thai restaurant here in the state. Today i will share you a very simple recipe on how to make an incredible Banana Blossom Curry without coconut milk. 

Let get start.

Portion for 4 people

Cooking time; 1 and 1/2 hours

Shopping List

  • 2 lbs Pork Spare Ribs (1” cut)
  • 1 cup sliced lemongrass
  • 1/2 cup sliced Galangal 
  • 6 each garlic cloves
  • 6-8 each Fresh Red Eye Bird chilies 
  • 6-8 each dry chilies 
  • 10 each Kaffir Lime Leaves
  • 1/2 lbs cut False Pak Choi (or Spinach) 
  • 1 each Banana Blossom
  • 10 each Vietnamese Coriander
  • 10 each Dill
  • 2 each red onion
  • 6 tbs Fish sauce
  • 4 tbs Fermented Fish Sauce
  • 4 tbs Tamarind juice
  • 1/2 tbs Salt

Step 1 

Searing all herbs; lemongrass, galangal, garlic, both fresh and dried chili, Kaffir Lime leaves and grilled red onion untill cook

then used a Thai Mortars to smash them about 80% paste up.

Step 2

Transfer the paste to a medium size pot with medium-high heat and keep stir until the paste cook then add a pork spare ribs and keep stir as need (about 3 minutes)

Step 3

Add a water until 1 inches above a pork ribs. Then add salt, fish sauce, fermented fish sauce, tamarind juice and low down the heat to medium. Let it simmer about 45 - 60 minutes. 

Step 4 *****

Clean up a Banana Blossom and use a sharp knife to slice direct to the pot. (Watching a video) and let it cook another 15 - 20 minutes

Step 5 

Add a cut False Pak Choi, chopped dill and chopped Vietnamese Coriander to the pot and ready to served.


Drink and Enjoin 

Leave a Reply

Your email address will not be published. Required fields are marked *