- 70 g Mae Jum Thai Jungle Curry Paste
- 800 g Chopped Pork Ribs
- 700 ml Water 500ml water + 200ml coconut milk for milder taste
- 5 Kaffir Lime Leaves Thinly sliced
- 50 g Fresh Mint Leaves Roughly chopped
- 1 tbsp Fish Sauce
Add half of the water to a large saucepan and bring to a light boil
Add the curry paste and blend until paste is smooth before adding the fish sauce
Add the remaining water (or coconut milk) and pork ribs and simmer for 45 minutes
Turn off heat and gently stir in kaffir lime leaves and mint. Serve hot with freshly made Thai fragrance rice. Enjoy!
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Sodium: 240mg | Calcium: 28mg | Vitamin C: 2mg | Vitamin A: 266IU | Sugar: 1g | Fiber: 1g | Potassium: 211mg | Cholesterol: 56mg | Calories: 199kcal | Saturated Fat: 5g | Fat: 16g | Protein: 11g | Carbohydrates: 1g | Iron: 1mg