Authentic Thai dry chili pork ribs curry recipe

Make this authentic Thai recipe for Thai dry chili pork ribs curry if you love authentic Thai food and massive flavor!

Cooking time: 2 hours

Servings: 4

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! – Mark Wiens


For the Curry


  • 1 kg. pork ribs, or chicken or any meat of choice
  • 6 – 8 tbsp. curry paste – ingredients below
  • 10 kaffir lime leaves
  • 2 – 4 cups of water – begin with 2 cups, and you can add more as needed
  • About 1 tsp. salt, salt to taste

For the Curry Paste:

  • 50 grams Thai dry bird’s eye chilies
  • 7 cloves garlic
  • 3 shallots
  • 1 coriander root
  • 2 thumbs sized chunks of turmeric
  • 1 stalk lemongrass
  • 1 thumb sized chunk of old galangal
  • 1 tbsp. black peppercorns
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1 tsp. salt
  • 1.5 tbsp shrimp paste


  • Mortar and Pestle
  • Large Fry Pan


  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. To get the remaining recipe click Here



Subscribe today to get daily emails about your favorite recipes

No Comments Yet

Comments are closed