Curry Pork Riblets
Savory curry soup with pork riblets, small green eggplants and purple eggplants , and tiny green eggplants is Khmer country food.
|2 tablespoons of vegetable oil|
|2 cloves garlic, minced|
|1/4 Cup of 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 of curry powder|
|1/2 teaspoon of turmeric powder, or 1 tablespoon of grated fresh turmeric root|
|2 tablespoons of fish sauce|
|1 tablespoon of sugar|
|1/2 teaspoon of salt|
|1/4 teaspoon of black pepper|
|1 cup of coconut milk|
|2 cups of 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 to make Curry Pork Riblets
- 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.
Serve hot with rice .
Related Recipe: Bean Thread Noodles Soup with Pork
Serving Size: 3
Calories Per Serving: 1157