Savory curry soup with pork riblets, small green eggplants and purple eggplants , and tiny green eggplants is Khmer country food.
Curry Pork Riblets
Savory curry soup with pork riblets, small green eggplants and purple eggplants , and tiny green eggplants is Khmer country food.
2
servings30
minutes40
minutes1157
kcal1
hour10
minutesIngredients
2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 Cup fresh or frozen minced lemon grass
1 yellow onion, sliced
2 tomatoes, diced
1 lb (450 gram) of pork riblets, cut chunks bite sizes
1 teaspoon curry powder
1/2 teaspoon turmeric powder, or 1 tablespoon of grated fresh turmeric root
2 tablespoons fish sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup coconut milk
2 cups water
5 rounded green eggplants, removed stems and cut in half
5 rounded purple eggplants, removed stems and cut in half
1/2 lb (225 gram) of tiny green eggplants removed eggplants from stem
3 Kaffir lime leaves
Directions
- Pre-heat a soup pot, add oil, garlic, lemon grass, onion and tomato, stirs well.
- Add pork riblets, curry powder, turmeric powder, fish sauce, sugar, salt and black pepper, stirs well.
- Add coconut milk, water, all eggplants and kaffir lime leaves, stirs and cook in low temperature till pork riblets tender.
Recipe Video
Notes
- Serve hot with rice .
Nutrition Facts
- Serving Size: 2g
- Calories: 1157kcal
- Fat: 59g
- Saturated Fat: 33g
- Cholesterol: 27mg
- Sodium: 2414mg
- Carbohydrates: 136g
- Fiber: 41g
- Sugar: 51g
- Protein: 26g
