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