• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 1 kg spare ribs, chopped into bite-sized pieces
  • 500ml thin coconut milk
  • 250ml thick coconut milk
  • 4-5 tbsp oil
  • Spices (A) - ground and combined:
  • 10 shallots
  • 3 cloves garlic
  • 3cm piece ginger
  • 6 bird's eye chillies
  • 2 tbsp chilli paste
  • 2 tbsp meat curry powder
  • 1 tbsp coriander powder
  • 1/2 tsp fennel powder
  • 1 tsp cumin powder
  • 3 candlenuts
  • 1 tsp belacan stock granules
  • Spices (B):
  • 3 stalks curry leaves
  • 1 wild ginger bud, finely chopped
  • 3 stalks polygonum leaves
  • 8 cardamoms, split open and use seeds only
  • 2 star anise
  • 6 cloves
  • 5cm piece cinnamon stick
  • Seasoning:
  • 1½ tsp salt or to taste
  • 1½ tbsp sugar or to taste
  • 1 tsp chicken stock granules

Instructions

  1. Heat oil in a pot and fry (A) and (B) until fragrant and oil rises. Add spare-ribs and a little thin coconut milk. Stir-fry until meat is well coated with spices.
  2. Add remaining thin coconut milk and bring to a simmer. Cook until meat is almost tender.
  3. Put in thick coconut milk and seasoning. Continue to cook over a gentle heat until gravy is thick.

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