- 35 g Mae Jum Thai Jungle Curry Paste
- 600 g Pork Ribs
- 600 ml Water
- 200 g Pea Aubergines
- 300 g Thai Eggplant
- 100 g Bamboo Shoots
- 1 tbsp Fish Sauce
- 1 tbsp Palm Sugar
- 1 tbsp Coconut Oil
- Kaffir lime leave Optional garnish
- Red Chilli Optional garnish
Preparation
Wash and pick pea aubergines off its stem
Cut Thai aubergines in quarters and place in cold water
Carefully chop pork rib into 3-inch pieces
Method
In a wok, fry curry paste in coconut oil for 2 minutes on med/high heat
Add fish sauce and palm sugar, blend well
Add pork ribs and fully coat the outside with curry paste and then add water. Cover and simmer for 40 minutes on medium heat
Add Thai eggplant, pea aubergines and bamboo shoots and simmer uncovered for 10 minutes.
Garnish with kaffir lime leaf and red chilli before serving with freshly made Jasmine rice
Calories: 423kcal | Carbohydrates: 20g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 458mg | Potassium: 581mg | Fiber: 5g | Sugar: 9g | Vitamin A: 404IU | Vitamin C: 22mg | Calcium: 43mg | Iron: 2mg