In this authentic Thai recipe from my Thai mother-in-law, you’ll learn how make Southern Thai dry chili curry with pork ribs.

You’re going to pound the curry paste from scratch, boil it with bite sized pieces of pork ribs, and it’s going to be one of the most massively flavorful Thai curries you’ve ever tasted!

Let’s get cooking…

First, watch the video:

If you have a few minutes, first press play to watch the video below so you can see how to make this recipe and the exact method of cooking.

(If you can’t see the video, watch it on YouTube here)

authentic thai recipes
Southern Thai dry chili curry with pork ribs (แกงคั่วพริก)

Southern Thai dry chili curry (แกงคั่วพริก)

My mother in-law is one of the best Thai cooks I know. She cooks a lot of Southern Thai dishes especially (because my wife’s family is originally from Southern Thailand), and this happens to be one of the Thai curries she cooks for me on a regular basis.

The name of this curry in Thai is gaeng khua prik (แกงคั่วพริก), and we’ll be making it with pork ribs (ซี่โครงหมู seekong moo), but you can make it with chicken or beef, or any meat you choose.

This Thai curry is known for being spicy, and it really makes amazing use of dry chilies, which not only provide some heat, but incredible chili fragrance. Some Thai curries, like green curry for example, use coconut milk. But this dry chili curry uses no coconut milk, so all the spices and chilies are powerfully flavorful.

Thai recipes
Ingredients you’ll need to make this dish

Ingredient you’ll need for this recipe:

For the curry:

  • 1 kg. pork ribs, or meat of choice (ซี่โครงหมู)
  • 6 – 8 tbsp. curry paste – ingredients below (เครื่องแกงเผ็ด)
  • 10 kaffir lime leaves (ใบมะกรูด)
  • 2 – 4 cups of water (น้ำเปล่า) – start with 2 cups and add more as needed
  • About 1 tsp. salt, or salt to taste (เกลือ)

For the curry paste:

  • 50 grams Thai dry bird’s eye chilies – that’s about 1 big handful (พริกชี้ฟ้าแห้ง)
  • 7 cloves garlic (กระเทียม)
  • 3 shallots (หอมแดง)
  • 1 coriander root (รากผักชี)
  • 2 thumbs sized chunks of turmeric (ขมิ้น)
  • 1 stalk lemongrass (ตะไคร้)
  • 1 thumb sized chunk of old galangal (ข่า)
  • 1 tbsp. black peppercorns (พริกไทยดำ)
  • 1 tsp. cumin seeds (ยี่หร่า)
  • 1 tsp. coriander seeds (ลูกผักชี)
  • 1 tsp. salt (เกลือ)
  • 1.5 tbsp shrimp paste (กะปิ)

NOTE: If you want to get straight to the recipe cooking instructions, you can scroll down to the recipe box below. But if you want a more in-depth explanation of this curry and more photos, keep reading.

Thai dry chilies
Soak the dry chilies in water

Making the curry paste

Like with all Thai curries, the secret of making authentic Thai food is in the curry paste. This is where all the spices and herbs are pounded together to create magical tastes, and the paste is where just about all the flavor resides.

Since this is a Southern Thai dry chili curry, Thai dry bird’s eye chilies are a mandatory ingredient.

Soak the chilies in water for about 5 – 10 minutes. My mother in-law told me this will help with the pounding process, so they’ll break down easier.

Thai curry paste recipe
First, prepare all your curry paste ingredients

For the cumin seeds and coriander seeds, in order to maximize their fragrance, stir fry them in a dry pan or wok for about 30 seconds. This is just going to toast them and bring out their fragrance.

Then basically just slice and dice up all the fresh herbs and curry paste recipe ingredients so they are small sized and easier to pound into a paste.

Thai curry paste
Pounding Thai curry paste by hand

Do I have to pound by hand?

I’ve probably said this quite a few times…

When you pound Thai curry paste by hand using a stone mortar and pestle, you will have the best tasting Thai curry ever. The reason is because it’s a slow process, and all the oils of the spices have time to fully be released and maximize their flavor potential.

That being said, pounding your curry paste by hand is time consuming (about 1 hour). So rather than buying curry paste in a can, the next best option would be to blend all the fresh ingredients in a blender or food processor, with a tiny bit of water to get them going. So if you have to do this, I understand!

Thai curry paste
Congratulations when you finish!

To pound the curry paste by hand, first add in a tsp. of salt, then pound all the ingredients, no specific order, just pound them all (everything apart from the shrimp paste which you’ll add at the very end).

It will take 45 minutes – 1.5 hours to pound your curry paste. One of the indicators that your curry paste is ready is that you should barely see any chili seeds left, they should nearly all be pounded out.

Once you think your curry paste is done, then add the shrimp paste, and mash and pound for another minute until it’s fully mixed in. Congratulations, your authentic Thai dry chili curry paste is ready.

Thai pork ribs recipes
Cutting the pork ribs

For the ribs

Again, we’ll be making this Thai curry recipe with pork ribs. But feel free to substitute chicken or beef or any other meat of your choice. My mother in-law often makes this recipe with free range chicken, which I love as well.

In Thailand, the ribs from the market usually are cut down the center and come in thin strands so that they can be cooked bite-sized. I’m not sure if you can get your butcher to cut them like this for you, but also whole bone ribs would work fine too. Then just cut your ribs into single bone bite sized pieces.

Thai recipes
Dissolve the curry paste into water

For the curry

When you reach this stage, most of the hard work is done, and it’s very easy to cook this curry. Again, I can’t emphasize enough that the flavor of this dish and the work comes from the curry paste preparation.

To begin with, first add 2 – 3 cups of water to a medium pot. Then dissolve in about 6 or so tbsp. of the curry paste you just made, into the water (NOTE: If you’re worried about spice levels, you can reduce the amount of curry paste, and you can always come back to add more paste later).

Thai curry recipes
Add the pork ribs and kaffir lime leaves and simmer

Bring the curry paste water mixture to a boil, and then toss in your pork ribs.

At that same time, get about 10 kaffir lime leaves, roughly tear them with your hand, and sprinkle them into the curry.

On a medium high heat, bring the curry to a boil, and then simmer it.

My mother in-law boiled this curry for about 1 hour, but she specified that it needed to mainly boil so long in order for the pork ribs to get nice and tender. So 1 hour is a good time-frame guide, but it’s really not a big deal how long you boil it as long as your meat is tender.

Thai recipes
Add more water if it gets dry, and keep boiling

While you’re boiling the curry, if it get’s too dry and you still need to boil it longer, add some more water.

The main goal is when you’re done cooking this curry, you should have a nice thick curry consistency. But you can keep on adding water, and boiling it away.

Make sure you taste test and add salt as needed. But be careful with the salt, because remember that you’re already getting some saltiness from the curry paste. We added about an extra 1 tsp. of salt when we were making this recipe. Also, at this stage you can add more curry paste if your curry isn’t strong enough or spicy enough.

Thai curry recipes
You want a nice thick curry and tender meat when you’re done

After about an hour of simmering, your Thai dry chili curry (gaeng khua prik seekong moo แกงคั่วพริกซี่โครงหมู) should look something like this. A nice thick curry sauce, and tender pieces of meat.

แกงคั่วพริกซี่โครงหมู
Thai dry chili pork ribs curry recipe (แกงคั่วพริกซี่โครงหมู)

And that’s it. The next step is to dish the dry chili ribs curry into a bowl, and eat it while it’s hot along with rice.

You’re about to experience a flavor explosion you’ll never forget!

Thai dry chili pork ribs curry recipe (วิธีทำ แกงคั่วพริกซี่โครงหมู)

Time: 2 – 3 hours, about an hour to pound the curry paste and an hour to boil the curry
Recipe size: 1 kg. of meat, serves 2 – 4
Cooking utensils: medium sized pot, for knives I use Kiwi knives

4.8 from 41 reviews
Authentic Thai dry chili pork ribs curry recipe (แกงคั่วพริกซี่โครงหมู)
 
Prep time
Cook time
Total time
 
Make this authentic Thai recipe for Thai dry chili pork ribs curry (แกงคั่วพริกซี่โครงหมู) if you love authentic Thai food and massive flavor. This is a southern Thai curry that my mother in-law loves to make, and I can guarantee you, it will give you an overload of flavor (also, if you're worried about spice, you can reduce the amount of curry paste). Enjoy!
Author:
Recipe type: Thai
Cuisine: Thai
Serves: 2 - 4 people
Ingredients
For the curry:
  • 1 kg. pork ribs (ซี่โครงหมู), or chicken or any meat of choice
  • 6 - 8 tbsp. curry paste - ingredients below (เครื่องแกงเผ็ด)
  • 10 kaffir lime leaves (ใบมะกรูด)
  • 2 - 4 cups of water (น้ำเปล่า) - begin with 2 cups, and you can add more as needed
  • About 1 tsp. salt (เกลือ), salt to taste
For the curry paste:
  • 50 grams Thai dry bird's eye chilies (พริกชี้ฟ้าแห้ง)
  • 7 cloves garlic (กระเทียม)
  • 3 shallots (หอมแดง)
  • 1 coriander root (รากผักชี)
  • 2 thumbs sized chunks of turmeric (ขมิ้น)
  • 1 stalk lemongrass (ตะไคร้)
  • 1 thumb sized chunk of old galangal (ข่า)
  • 1 tbsp. black peppercorns (พริกไทยดำ)
  • 1 tsp. cumin seeds (ยี่หร่า)
  • 1 tsp. coriander seeds (ลูกผักชี)
  • 1 tsp. salt (เกลือ)
  • 1.5 tbsp shrimp paste (กะปิ)
Instructions
  1. The first step is to prepare your ingredients for the curry paste. Put the dry chilies into a bowl of water for about 5 minutes to rehydrate them. Peel the garlic and shallots, remove the outer skin of the turmeric, and peel off the very outer layer of the lemongrass. Slice the garlic, shallots, coriander root, turmeric, lemongrass, and galangal into smaller pieces to make them easier to pound.
  2. For the cumin seed and coriander seeds, toast them in a hot dry frying pan for 30 seconds until fragrant. Set all the curry paste ingredients aside.
  3. Using a stone mortar and pestle, add 1 tsp. of salt, then apart from the shrimp paste, pound all the curry paste ingredients together. Pound for about 1 hour to get a smooth paste consistency.
  4. When you think your curry paste in done, add the shrimp paste at the very end, and mix and mash for a minute until it's fully mixed in.
  5. In a medium pot, boil about 2 cups of water and dissolve in 6 tbsp. of the fresh curry paste (Note: you can start with less curry paste if you'd like, and add more if needed).
  6. Cut the pork ribs into bite sized pieces, and add them to the curry.
  7. Take 10 kaffir lime leaves, tear them lightly with your hand, and add them to the curry.
  8. Slow boil for about 1 hour until the meat is very tender, stirring occasionally. You may need to add more water if your curry starts to get dry. Keep boiling and adding water as needed. The important thing is that when you're done cooking the curry, the water should mostly be evaporated leaving you a nice thick curry sauce consistency (you don't want watery).
  9. Taste test and add salt as needed. You can also add more curry paste if you want to bump up the spice and flavor.
  10. Once the pork ribs are tender and you have a nice curry sauce, turn off the heat, and you're done.
Notes
This Thai dry chili pork ribs curry recipe (แกงคั่วพริกซี่โครงหมู) is an amazing Southern Thai dish that is packed with fragrant chili flavor.

You'll want to dish it out into a bowl, and serve it hot with fresh steamed rice. If you loves spicy curry, this will be a dish you're going to love. Also, if you're worried about the spice, you can reduce the amount curry paste you use.

Enjoy this authentic Thai recipe by my mother in-law!

Don’t get me wrong:

I love Thai curries with coconut milk.

However, I do think that coconut milk kind of mellows out spices and flavor (not a bad thing at all, just mentioning).

But with this Thai dry chili pork ribs curry (แกงคั่วพริกซี่โครงหมู) there’s nothing to mellow out the flavor of those dry chilies and spices, so you get the full on taste of all those curry paste ingredients combined with tender bites of pork ribs. It’s just a sensational Southern Thailand dish!

แกงคั่วพริกซี่โครงหมู
How to make authentic Thai dry chili pork ribs curry (แกงคั่วพริกซี่โครงหมู)

Conclusion

This Thai dry chili pork ribs curry recipe (วิธีทำ แกงคั่วพริกซี่โครงหมู) is a Southern Thai dish that my mother in-law loves to make; So today I’m happy to share this authentic Thai recipe with you.

All of the work is in the curry paste, so once you’re pounded the curry paste, all you need to do is boil it with pork ribs, or your meat of choice, and you’ll have a Southern Thai curry that will blow your mind with flavor!

Hope you enjoy this recipe, and I’d love to hear from you in the comments section below what you think.

Also, check out more authentic Thai recipes here.

Authentic Thai recipe - How to make Thai dry chili pork ribs curry (วิธีทำ แกงคั่วพริกซี่โครงหมู)
Authentic Thai recipe – How to make Thai dry chili pork ribs curry (วิธีทำ แกงคั่วพริกซี่โครงหมู)


107 comments. I'd love to hear from you!

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  • Hang

    1 month ago

    Thank you for sharing this recipe, love it ! I like to use fresh ingredients for curry paste now since I tried this dish, it is bring the up to another level of authentic Thai ,spicy
    aroma and delicious !

  • Hang

    1 month ago

    Thank you for sharing this recipe, love it ! I like to use fresh ingredients for curry paste now since I tried this dish, it is bring the up to another level of authentic Thai , spicy
    aroma and delicious !

  • Joyce

    3 months ago

    Thanks for sharing this, am making it as we speak and I will let you know what I got.

  • Paris Holowka

    4 months ago

    I just made this. wow wow and wow . I love the videos they are way better than written instructions.
    Please send me and more you make.

  • Michael

    4 months ago

    I need to teach my mother in law how to make this dish

  • Andy Eve

    4 months ago

    This truely is a wonderful dish, I added more garlic, and yes you need that extra bit of salt, go for the full compliment of chillies as recommended….. ate most of the curry before the rice was ready …… !!!

  • Raj

    4 months ago

    Devine…….. one of the best curries I have ever had. I am an Indian, lived in Thailand for a very long time, love thai food and love cooking & eating food. Amazing recipe.

  • Ariel

    5 months ago

    Hi Mark – I made this recipe over the weekend and was wondering if the 50-gram measurement for dry chili is correct… as that comes up to be 2 big handful for me using dry chilis bought in Malaysia (which I assumed would be fairly similar to Thai chili). The curry turned out… super spicy… as I thought my heat tolerance is pretty above average. My curry also turned out substantially more red than your picture.

  • Marg Campbell

    5 months ago

    Love to try this recipe, Thanks for ssharing.

  • Richard

    5 months ago

    Hi Mark, I just keep watching your programme, and am delighted your enthusiasm to share the recipe with us. I hope to experiment on this mouth-watering dish. Thank you.

  • Huybrechts Patrick

    6 months ago

    Hi Mark , I surprised my (Thai) wife with this wonderfull recipe. Lucky I putted less chili inside (10) and still it was spicy enough for my wife who doesn’t eat to spicy.Thanks , next I will make the green curry.

  • nick

    7 months ago

    Hi Mark – your enthusiasm is awesome. Thanks. If making a chicken version of this dish, how long would you boil the chicken for? I want the rich curry sauce and a not too dry chicken?

  • Maurice Sim

    7 months ago

    Hi Mark. Cooked this dish last week. Thank you for this wonderful recipe. :)

  • Tina

    8 months ago

    Next grocery will be at thai store!!!…

  • Scott Adlhoch

    8 months ago

    Delicious, I just love cooking and now I going to try this recipe at my home. I know I’m not able to create delicious as you create it, but I will try it once. I am also planning to visit Thailand at the end of this year, I will definitely eat this.

  • Mohannad

    8 months ago

    Hi Mark,
    I think it’s better if you add a print friendly option for each recipe.

  • MaLania Tolosa

    8 months ago

    Hey Mark, I like to watch you food tour around the world, please have your wife Ying on the show to, not just behind the scenes. Thank you

  • Jan Post

    8 months ago

    Mark, I like many of your readers and followers do not live in that area of the world. I was hoping you might provide alternative ingredients available in some of the asian markets in America. I go to a market about 45 minutes away in Freehold , NJ which caters to primarily the Chinese population. Most of the ingredents comes from China,, some from Thiland. I know fresh lime and curry leaves are not available which is in both this recipe and the other one I would like to try, Fish head curry. Love the videos. Hope you may provide in the future a recipe book on some of the amazing dishes you have tried in various destinations. Just to let you know I am familiar with the NY style pizza here in NJ and when I was a child went to that pastrami and cornded beef place Katzs Deli in the lower east side..

  • Dora

    8 months ago

    Can I use red curry paste instead making the paste.?

  • Caren

    8 months ago

    I love all of your recipes but I live remotely and have a very hard time finding a lot of things , like fresh turmeric ? My first recipe by you was Tom Yum Soup clear , All my friends loved it! I have to improvise a lot and still my Thai chicken basil turned out perfect as well as this rib recipe! Keep cooking !

  • Corinn Moise

    8 months ago

    Just made this recipe. Our apartment smells so good. Had to use the food processor because my mortar and pestle wasn’t large enough and subbed the shrimp paste for 2 teaspoons of fish sauce because I have a shrimp allergy. So excited to eat this and for the awesome recipes I can make with the leftover curry paste!!! Thanks for making authentic Thai recipes accessible Mark! Blessings.

  • Anthony Morgan

    8 months ago

    Hi Mark
    Thanks very much for the recipe i loved it. It is the kind of Thai food that we dont find in English Thai restaurants. A bit on the fiery side for many i guess. I made it with ribs the first time and thought they went superbly. Im now using the remainder of the paste making it with chicken drumsticks which im salivating over right now. Keep up the great work and i look forward to trying further recipes.

  • JEANNE DIRREN

    8 months ago

    Thank you so much for sharing. I’ll let you know when I make it. It will be in quite a long time.

  • Richard

    9 months ago

    Hi I just made this recipe today and I can definitely recommend it to anyone. Delicious 😋

  • Shelly Mitchell

    9 months ago

    Can’t wait to try this. We got all of the ingredients today along with some thai eggplants and baby bok choy to cook as a side dish.

  • Ling Ling Ang

    9 months ago

    This week I have try your Thai Fried Rice,Thai Basil Chicken and Dry Chill Pork Ribs( I make Chicken ).
    All off your recipe is very delisiuos ,all my family love it.
    Thank you Mark.

  • Sammy

    9 months ago

    Thanks Mark for the delicious recipe. I love it !

  • Tu

    9 months ago

    Hi Mark,
    Looks like “Kang Hung Le” (แกงฮังเล) at first sight. I’ll try your recipe for my family when I’m back home in Chiang Mai during Song Kran Festival. Thanks for sharing ka.

  • Pierre Pizem

    9 months ago

    Superb recipe ! I have tried it with chicken so I did not need to cook it for an hour! Very hot even though I removed most of the seeds. Thanks a lot Mark

  • Esqui Lombo

    9 months ago

    Hi Mark,
    Do you have to use the thai chilies listed on the ingredients? Is there a substitute chili to use, if the that type of chili is not available?

    Esqui

    • Jay Dee

      8 months ago

      Bubbling away now. Living in Taipei, I couldn’t get the precise Thai pepper needed either. I used the smallest Chinese ones I could find. I suspect it’ll turn out OK :)

  • Rebecca

    9 months ago

    Hi Mark,
    Not to many recipes make me go ‘I’m cooking that asap’ but the pictures in the email and then watching the video did. It’s bubbling away on the stove as I type . Luckily in Darwin we have access to all the ingredients, using baby back ribs. My partner loves his green ‘if it’s not spicy, I’m not eating it’ shirt. Very much enjoying your trips around Bangkok and surrounds and when you cook with your MIL.

    • Mark Wiens

      9 months ago

      Awesome to hear that Rebecca, hope you enjoy your meal very soon. And say hello to your partner as well, glad he loves the t-shirt!

  • Brad

    9 months ago

    Mark,
    Awesome video, so complete! Great job! I might not put as many chillies in when I make after seeing you M-I-L’s reaction after that taste test.
    Thank you,
    Brad

  • Charlene

    9 months ago

    Sounds fabulous! I have not made much Southern Thai food, so this weekend, TIME to change :) I will try this one out :)

    • Mark Wiens

      9 months ago

      Great to hear that Charlene, hope you enjoy it!

  • Mark brozek

    9 months ago

    Hey Mark/. Looks like I will need to put away my BBQ smoker for a bit and try that rib recipie. Looks amazing- just not sure where I can get all those spices and fresh turmeric here on Long Island

    • Mark Wiens

      9 months ago

      Hey Mark, thank you very much, bbq smoked is pretty amazing too. I think if you can get to an Asian supermarket you’ll be able to get most of these ingredients.

  • Charlie Bishop

    9 months ago

    Sounds really good,will try it next month.
    Thanks for your recipes

  • John Cheah

    9 months ago

    Looks delicious. In Malaysia, we tend to fry the spice paste in oil till it is fragrant, before we add the meat and liquid. This is a key step in making a good curry. The only curry that starts of with all the liquid in it is the traditional beef rendang.

  • Dave Wilson

    9 months ago

    If you didn’t have an hour, and were too old and gimpy to get down on the floor with the mortar, could you do the curry paste in a food processor?

    • Mark Wiens

      9 months ago

      Hey Dave, yes, you can definitely do that, and it still should taste very good.

  • Dave Wilson

    9 months ago

    It makes me so hungry!! Great video and recipe Mark.

  • Tony

    9 months ago

    Just love to watch all your videos, i will be traveling to thailand next year and will be visiting many of the restaurants you have shown. Keep up the good work and if your around would love to buy you a beer or two along with of course some food.

    • Mark Wiens

      9 months ago

      Thank you very much Tony, thank you for the offer!

  • Bill Webb

    9 months ago

    Looks awesome… living in Spain… can I use normal lime leaves?

    • Mark Wiens

      9 months ago

      Thank you Bill. I don’t think normal lime leaves will give off the flavor, so it’s alright to just leave them out. Enjoy!

  • usha HAZELL

    9 months ago

    I will be trying out this dish this week. It looks sooo good. Thank you for your recipes. They are much appreciated.

  • Manoj

    9 months ago

    Travelled around Thailand armed with your excellent blogs but the local thsi just smiled and served me their versions of all the great recipes. Long live thai delicacies

    • Mark Wiens

      9 months ago

      Thank you very much Manoj, glad you enjoy Thai food!

  • Tony Criswell

    9 months ago

    First time I had this was when a colleague brought it in to the office for lunch, along with kua kling. Living in Khon Kaen, you have to hunt a bit for southern food, although it’s a bit easier to find when you know about it. I had him write the names in Thai and showed them to my Udorn Thani wife (who is an excellent cook). She said, “No problem. I can make that.” And she did. Very well, too. So, that become one of my mainstays.

    • Mark Wiens

      9 months ago

      Hey Tony, great to hear form you. Great story, thanks for sharing, and glad your wife can make a good version of this dish too!

  • Saji George

    9 months ago

    Hi Mark,
    It is so delicious, I like the Thai food very much. Thank you for posting such a wonderful recipe.

    • Mark Wiens

      9 months ago

      You’re welcome, thank you for reading Saji. Glad you enjoy Thai food so much!

  • John Boisclair

    9 months ago

    Excellent. Everything you do is very professionally presented.
    I shall be trying this recipe.

  • Jessie Loh

    9 months ago

    Excellent dish, will try out , thks Mark for sharing

  • Jo Anne Washburn

    9 months ago

    Thanks for sharing these delicious Thai recipes Mark. I’m Thai and I cook Thai food all the time for my friends and family. I have used a few recipes from your food blog. All turned out great. Thx again.

    • Mark Wiens

      9 months ago

      Hey Jo, great to hear from you. Glad some of the recipes have turned out well, thank you for your support.

  • Alyssa phu

    9 months ago

    I love spicy food especially Thai food from the motherland. I will follow you because your show is awesome!

    • Mark Wiens

      9 months ago

      Thank you Alyssa. Glad you enjoy spicy food as well!

  • nui acain

    9 months ago

    Hi Mark, I love this recipe. It’s one of my favorite dish when I was a kid in the southern of Thailand. Thank you so much.

  • Godfrey Izumi

    9 months ago

    อาหารที่ยอดเยี่ยม
    For those “Brahma Vihara-ists” (just made that name up,hahaha),
    Izumi and I replace the pig with pressed-Tofu & hot-chili-peppered-oil pan fried Tempeh….
    It works just fine and is super tasty…
    aloha always from Bali, godfrey

  • Helen Bower

    9 months ago

    Looks divine Mark, will try but know that I won’t be using all that chilli.. sadly

  • Aileen Smith

    9 months ago

    I just pounded the paste. Will cook in a Pressure Cooker. Am sure will be dellicious. Will get the ribs tomorrow
    Thanks for the recipe.

    • Mark Wiens

      9 months ago

      Awesome to hear that Aileen, hope it turns out well!

  • Patricia Highton

    9 months ago

    OK. I know I already commented on your vlog (and thank you for hearting my comment). But, yes. After I watched the vlog several times, looking at the recipe, and taking inventory of my pantry, I knew I immediately had to make this dish today! I have not even sat down to eat my dinner yet, but I can tell you that this recipe is outstanding!! I’ve been picking at it all afternoon. I chuckle when I think of your mother-in-law tasting and touching her throat. I totally get it as I did the same thing. But the longer it cooks, the spiciness just mellows a bit. SOOOO delicious. Just a couple of things, though. Unfortunately, I have not yet located coriander root, so I substituted cilantro stems mashed in with the other ingredients. As well, I could not afford spareribs (I live in the US) so I bought what was on sale, namely, pork loin chops cut very thin with bone in and cooked the Dickens out of them. Jasmine rice and HELLO… we are good to go! Mark, all I can say is, THANK YOU!! and thanks to your talented mother-in-law for being so accommodating in sharing her recipes. I have knowledge that Thai people can be shy and very humble and it shows through the camera lens. Very endearing. Keep up the good work, Mark. I think I can speak for others when I say, “You make my day.” Looking forward to seeing the next episode on Wednesday! Kind regards to you, Ming, Micah and family!

    • Mark Wiens

      9 months ago

      Hey Patricia, great to hear from you here too. That is awesome that you already made this curry, glad it turned out so well. You’re right, the chilies are spicy, but they do mellow out and blend together well with the meat and all the other ingredients, so it’s spicy, but not a sharp fiery spicy – it’s kind of a building spicy. Thank you for sharing your substitutions as well… I with it wasn’t so hard to get the cilantro roots. Thanks again, hope you’re doing well!

  • Jinda Sukrachan

    9 months ago

    It looks yummy. I can’t hardly wait to share and cook with all my friends

  • Kay Cairns

    9 months ago

    How wonderful to see ribs cooked in such an authentic way . Wow !! I could almost smell those luscious spicy aromas filtering through my computer, and how envious I was that I was not there to share the experience. Thank you Mark

    • Mark Wiens

      9 months ago

      Thank you very much Kay, haha, glad you could almost smell it!

  • Tedslaybaugh

    9 months ago

    Looks great but I’m sure a little too spicy for me. My wife Ying likes the real spicy! I like nid noi. Was wondering if you could email me or give me an email address for you so I can contact you, as I have a few questions for you.

  • Wandalina Cal

    9 months ago

    Thanks i will be making your mother in law resepie!!! Im also like the tilapia hold fish resipie is you can can you send it like you did the curry pork thanks

  • Ted Schleicher

    9 months ago

    Wonderful recipe, well done.

  • Wai yin kok

    9 months ago

    Yummy. Shall try

  • Andrew Seow

    9 months ago

    love pork curries. will try once i find some nice ribs!! thanks Mark!

  • Lee

    9 months ago

    An amazingly delicious looking recipe. I’ll be trying it out soon, but must confess I will have to use the Good Boy canned Curry Chili Paste. Thai ingredients really limited here.

    • Mark Wiens

      9 months ago

      Hey Lee, great to hear you’ll be trying out this recipe!

  • Jay Dee

    9 months ago

    Looks awesome! Will definitely try soon.

  • GERARD GOUJON

    9 months ago

    Recette superbe, j’ai hâte de la faire ! Si vous avez besoin de correction pour écrire les recettes en français je le ferai avec plaisir. N’hésitez pas a me le demander.
    All the very best
    Gérard

  • Tip

    9 months ago

    Fantastic, video. Thanks for the wonderful recipe. Makes me very hungry.
    Thanks Mark.

  • Joshua

    9 months ago

    I loved it was very good I slow cooked it another 2 hours I like my ribs a little dryer it made them so tender and tasted great

    • Mark Wiens

      9 months ago

      Hey Joshua, wow, thanks for already trying this out, glad you enjoyed it. That’s a good idea with the extra slow cooking!

  • tahira

    9 months ago

    i make the same thing but with mutton ! and we have curry leaves here ! but yr moms a real good cook !! super is the word ! thanks Mark

    • Mark Wiens

      9 months ago

      Thank you very much Tahira, oh mutton sounds amazing!

  • Ami

    9 months ago

    OMG I love this!!! And honestly love you & your posts/videos! Nothing beats the joyous expression on your face ….makes me happy😁👏👏👏👏👏👏👏

    • Mark Wiens

      9 months ago

      Thank you very much Ami, really appreciate you watching!

  • Pavan Kumar

    9 months ago

    Thank you for this amazing recepie. Looks super tasty. Gonna try it out soon :D. Keep going with the great work mark. Cheers !

    • Mark Wiens

      9 months ago

      You’re welcome Pavan, thanks for reading. Let me know how it turns out!