Authentic Thai Recipes – How To Make Thai Chili Ribs Curry! วิธีทำ แกงคั่วพริกซี่โครงหมู

– I hope you’re having
an amazing day today. It’s Mark Weins here in Bangkok, Thailand and I’m going to share with you an authentic Thai recipe for a chili curry made with pork ribs that has some massive flavor. (upbeat music) In Thai, this dish is called
gaeng khua prik seekong moo and it’s a southern Thai dish. It is a dried chili curry. We’re gonna first pound up the curry paste then we’re gonna cook it
together with pork ribs. You can use pork ribs
or you can use chicken, you can use any other meat of choice. But this is an amazing dish, it has so much flavor, and it’s a dish my
mother-in-law loves to make. So I am excited to share the
recipe with you here today. (speaking in foreign language) So the first step is gonna be to pound up all of the ingredients
for the curry paste. These are Thai bird’s eye chilies dried. (speaks in foreign language) first, the thing you gotta
do with dried chilies, take a big handful and just soak them in water. (speaking in foreign language) Oh, okay, until they get kinda soft. Kinda like rehydrating them. You wanna soak those dried
chilies for about five minutes until they get nice and soft and that way they’ll be easier to pound. And now just to prepare the
garlic and some shallots. And so you just peel off the skin and then we’re gonna
pound that all together. And next step, this is
fresh turmeric root. And she’s just very
roughly peeling the skin of the turmeric and you can see just that beautiful
orange color below there, oh I love turmeric. For southern Thai food, there’s turmeric in almost every dish. Next step for lemon grass. She’s just slicing it thinly
so that we can pound it easier when we’re making the curry paste. This in Thai is called rak phakchi and this is coriander roots. Again just slice them up. This is old galangal. So you can see how it’s
even tough to cut it, it’s so hard. But that’s gonna provide
some awesome flavor for this curry paste. Okay next up, we just
have some black pepper. And we have two more dry spices, coriander seeds and cumin. And she’s just gonna
quickly head over to the wok and give them a dry fry
for about 30 seconds just to make them nice and fragrant. So in goes the cumin and in goes about a teaspoon or so of coriander seeds. Oh, that aroma of spice is a beautiful thing. The next thing you’ve gotta
do is the really fun part, to pound up the curry paste. She said that the chilies
are nice and soft. They’ve been sitting in the
water for about five minutes while we prepared all
the other ingredients. And then you can set them
on the plate as well. That’s like breathing fresh
new life into chilies. We’re just gonna pound up everything, but she said to first add like kind of half of the ingredients. I think the mortar is not quite big enough to fit everything. So then sprinkle with a spoon of salt. And at this stage, it’s time to ground and pound. Take the mortar to the ground. You’ve gotta take it on the ground or yeah you gotta be on a non-bouncy surface. This bamboo table chair is way too bouncy. Alright, let’s get pounding. You’re gonna have to pound this up for probably about an hour, maybe 45 minutes if you’re really good. But you will definitely get a workout and break a sweat when
you’re pounding this. (upbeat music) Okay now we can go ahead and toss in the rest of those dry chilies. There’s a little bit of spice left too. Alright. And then just keep on pounding. (upbeat music) I have been pounding for about 30 minutes. We’ve got a really nice paste, look at the consistency and color of that. And I got the okay from my mother-in-law to make the last step in
this curry paste recipe. And that is to add the shrimp paste. Oh, that’s sticky shrimp paste. Alright, there we go and then
you can just sort of mash and push the shrimp paste to distribute it all throughout that curry paste. Oh, it’s like sticky like mud. And we are done. You can grab a spoon and just look at this
beautiful curry paste. There are few things in this world that make you feel as accomplished and as successful as finishing
pounding a curry paste. It’s right up there with
winning a gold medal. Put this mortar up here and I’m gonna scoop the
curry paste onto a plate. Oh, that’s just a mound of
sticky herbs and spices. We’re not gonna use all that curry paste, it’s a little too much. So she’s gonna use about a half of it. She says it will be really
really spicy if we use it all. So first put that into a pot. And then add water. And as you add that water, just sort of mix it. Mix it into that curry paste. Make sure that curry paste
dissolves into the water. Oh that aroma is just ridiculous. Now we’re gonna move over
to the street food cart to the street food recipe cart. And that’s just the curry paste with water and then put that on the stove to boil. Like many Thai dishes, we’ve
already done all the work of pounding the curry paste. So really it’s a matter of
bringing that to a boil. Bringing the curry paste
and water to a boil, then we’re gonna add the pork ribs and cook that down for a while. And then that’s really all
there is to this recipe. Maya is gonna get started
chopping up these ribs. And you just wanna cut them
into bite sized pieces. And again you could really
use whatever meat you like. She also makes it with chicken sometimes, which is also really, really good. We’re gonna be using
some kaffir lime leaves, about 10 leaves or so. It doesn’t really matter,
just add a nice little handful of kaffir lime leaves and you can immediately
smell that citrusy aroma. These are gonna go into the curry to provide a nice fragrance and also to take away the meaty aroma of the pork. Oh that dry chili foam. Oh I wish you could smell that, it is unbelievable. When the curry paste
and water start to boil then you can add in all of the pork. Maya says that it needs
to boil now for one hour. So we’ve got one hour to spare of smelling this delicious aroma and after that, you’re gonna have just an amazing dried chili Thai curry. Forgot one thing, she’s
grabbing for right now is the kaffir lime leaves. And you just sprinkle those in. That’s just gonna give it
an extra wonderful fragrance and you can kinda just mix those in. Oh, look at that color. You can see a little bit of
yellowness from the turmeric. You can see that redness
from all those dried chilies. There’s some browns, oh that’s just a wonderful
dark red orange color. (speaking in foreign language) At this stage, you’re just gonna boil for about 45 minutes to one hour and it’s mostly just to make
that pork really nice and soft and Maya said that you just
gotta keep taste testing. Some people add (speaks in foreign language) She says it’s really spicy. But some people add, she
said, a little bit of sugar to balance the taste. If you want it a little bit sweeter, you can add a spoon or so of sugar and then also we’ve already added the salt from the curry paste as
well as the shrimp paste which contains salt. So it should be pretty salty, but oh she taste tested, and she’s
adding a little more salt. You can taste test, and if you need to add a
little more salt, you can. (speaks in foreign language) As this boils, it’s gonna go from a
liquidy, watery consistency to being a nice, thick, rich full of dry spice and chilies curry. (simmering) At this stage, if it hasn’t
cooked for long enough, and if the water is starting to dry out, you can add a little more water so that it can boil longer and so that the meat will get more tender. Oh, that steam. Oh, and you can see how
it’s starting to reduce to a really think, rich curry. It is coming along very nicely now. It’s starting to get drier. You can see that curry paste thickening around the pork ribs. You can see all those
little bits of dry chili. And it is just smelling insane. And so she just is testing, press testing the softness of the meat and as soon as that meat is nice and fall-off-the-bone tender, we’re gonna get ready to eat. Just got the okay from Maya
that the curry is ready. She said to turn off the gas. As soon as you turn off the fire and stop the boiling, it looks like it’s like melted
lava down there in that curry oh, that looks amazing. You wanna just keep on boiling your curry until the meat it soft. That took about an hour of boiling. And then we added a little bit of water so that it wouldn’t get too dry. But you do want a very curry
thick, rich consistency. So balance that out, boil out the water and then you can turn off the gas and you just have one of the
most beautiful red, fiery, dried chili looking curry that you’ll ever come across. You just have to admire. Okay, it’s a little bit
oily from all that pork. But I think there’s some
dried chili oil in there too, but look at that gravy curry sauce. It’s so thick, it’s
almost like peanut butter. I think that is about as
much flavor as possible condensed into a thick liquid. I’m gonna take a few
pieces of these riblets, stick it onto my rice. Oh, look at that. Okay and add a little bit
more of that curry sauce. I will try to just slide
that meat off the bone. Oh, it’s so tender, look. The bone just slides right out. Okay, so now I have theoretically, what is a boneless piece of rib just mixed with all of
that curry goodness. Oh, that’s unbelievable. Oh, that is massive flavor. The meat is so incredibly tender. And then the flavor of that curry, you can taste the hint of
the cumin and coriander seed and then it really just has a, yeah that dry roasted chili flavor. That will just annihilate your taste buds. Oh, this is a recipe that my mother-in-law really loves to make and it will literally just blow your mind with how flavorful it is. I’m gonna write all of the ingredients and all of the directions
for this entire Thai recipe over on, I’ll leave the link in
the description box. So you can check out all
of the exact ingredients and then all of the
directions and steps as well. If you love massive flavor,
this is a dish you wanna try. Thank you all very much
for watching this video. Please remember to give it a
thumbs up if you enjoyed it. Oh I still have my spoon, just in case I need to take one more bite. And I’d love to hear from you
in the comments section below, and also please remember to subscribe. Click subscribe now for lots more food and travel videos and Thai recipes. Thank you again for watching and I will see you on the next video. (upbeat music)

100 thoughts on “Authentic Thai Recipes – How To Make Thai Chili Ribs Curry! วิธีทำ แกงคั่วพริกซี่โครงหมู

  1. Thank you for watching this video!

    Here’s a link to the recipe with full directions:

  2. I go crazy maaan… since i watch your videos, i get weight about 4-5 Kilos more. So hard to stay in shape ;). I like your Food documentary so much! Thank you for that. Please don't stop !!!

  3. Muy delicioso…
    Dan ganas de pinerse a buscar los ingredientes en el mercado…y prepara esta deliciosa receta..
    Gracias por compartirnos el grato video..

  4. Hi Mark! Can I buy red curry paste for this dish instead of making it like you did? I live in the Midwest in the U.S and the Asian markets dont have some of the ingredients you've listed. My husband is from Thailand and misses the authentic Thai food. The Thai restaurants here are not authentic, it's Americanized. Thank you!

  5. Human blood type O are super bad and cruelty . Why ? Human blood type O has 2 kinds : 1/ No more livestock . 2/ Livestock . This kinds depend on magnetic field of Earth so they can change to all kinds of animals , bacteria (germs)  so they can get into human bodies to destroy heart , teeth , lung . . So no matter how good food if you have no teeth how you can eat . . cruelty of human blood type O . This Earth soon waste  99.999% human blood type O when this Earth back in complete of original Earth . Who wants to know more detail free to ask me . I know God created human . The teeth last forever thousands  of years  .Read more Show less

  6. I thought she would seer the meat first. But I suppose that curry paste stands on its own. Looks great. Beautiful reduction

  7. Amazing recipe mate, thank you for sharing a family favourite with us. These flavours are so reminiscent for my childhood growing up in Malaysia, where as you know the influences of Thai, Chinese and Indian cooking are so prevalent in Peranakan cuisine. Keep the recipes coming 👍

  8. Brpw, I'm one of fans ( surabaya Indonesia)
    If u don't mind pls write down the receipt of that delicious food

  9. Looked so delicious i wanted to have smell o vision😜😭😲😋Mark u have the best mother in law

  10. I just made this! Its cooking right now! I have everything but the coriander roots! 😫😫😫😫 so I used cilantro stems.. I hope it turns out! I'm so excited!!

  11. ถ้ามี sub thai ด้วยจะดีมากเลยอ่ะครับ รายการสนุกอ่ะครับ

  12. hii.. Mark.
    I'm from sri Lanka. I really loves to taste Thai food..
    but how can find that lemon leaves and galangal???

  13. نداء إلى علماء المذاهب الإسلاميّة وشِيَعِهم أجمعين ..

  14. Omg! I'm just drooling looking at that molten gravy and the meat coming off that bone. Awesome vid Mark! Kudos to you and the Chef aka your mother inlaw 😉

  15. ดูรายการคุณมาร์คได้ประโยชน์เยอะครับ เรื่องอาหารและศัพท์ภาษาอังกฤษด้วย เยี่ยมๆ 👍

  16. Wow!! It's almost similar to our Bodo's way of cooking.. (Bodo is one of the tribal communities of NorthEast India)

  17. What a great way to clear out all the pork ribs we have accumulating in our freezer! And just when the wife and I were raving over the curry we just had for dinner, ha! Such a timely find, but more importantly, what a blessing to have you share a part of home Thai cuisine with us. Thanks so much Mark! Hope you and your family are doing well.:)

  18. U like Heat like I do there is Nothing like chilies to bring out the flavor's !!😁🌶🌶🌶🌶🌶😊..

  19. Would the curry taste be more fragrant if you fry the curry paste together with the pork ribs before adding in water to boil it????

  20. ฝรั่งตำครกเก่งจัง จะมีใครแอบฟังเพื่อเลือกเป็นคู่ไหม? อธิบายชัดเจนดีมากค่ะ

  21. Hey, Mark. Richard F from Texas, USA. Long time subscriber. First time commenter…That dish looked delicious and fragrant. We're you eating it with brown rice?

  22. I enjoyed this video. I was looking for a recipe to cook my pork ribs. My problem is and always has been that some of the authentic ingredients aren’t readily available, therefore if I tried the recipe it wouldn’t have the same result.

  23. Mark why wouldn't u blend the chili's a blender instead of pounding for an hour?What does the pounding do that a blender won't?

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