These pan fried ribs are slow cooked and flavoured with tumeric & spices to give a curried flavour. You can find several more rib recipes in the Western Influences section of this site, including my personal favourite, Pan Cooked Sweet Thai Ribs

Ingredients
500 gms Pork Ribs
1 Teaspoon Lemon Juice
2 Tablespoons Yellow Curry Paste
2 Teaspoons Sugar
1 Teaspoon Salt
2 Tablespoons Fish Sauce
100 ml Coconut Milk
200 ml Water

Preparation
1. Clean the pork ribs, cut into individual ribs.
2. Mix the yellow curry paste, lemon juice, sugar, salt, fish sauce, and coconut milk, add the ribs and make sure they are thoroughly coated.
3. Marinade overnight in the mix.
4. Place the ribs in a saucepan, add the water and boil.
5. Simmer until all the water has boiled off and you’re left with just the fat that has boiled off the ribs, this takes approx 30-45 minutes. Continue heating for another 10 minutes on a low heat to brown the ribs in their own fat.

A steamed salmon coconut curries, salmon so cheap and plentiful these days, and it makes a good meat base to use with a creamy curry. For these foil trays, the bottom of the tray is layered with basil, and the top topped off with a coconut milk topping.

Ingredients
300 gms Salmon
600 ml Coconut Milk
2 Tablespoons Red Curry Paste
2 Eggs
2 Tablespoons Sugar
50 gms Chinese Cabbage
10 gms Basil Leaves
Tinfoil Cups

Ingredients  for Topping
30 gms Rice Flour
225 ml Coconut Milk
10 Kaffir Leaves
4 Chillies

Preparation
1. Clean and cut the salmon into pieces, mix with the coconut milk, eggs, sugar, and red curry paste.
2. Put the basil leaves in the bottom of the foil cups, and fill them just short of the top with the salmon mixture.
3. Steam for 10 minutes.
4. Mix the rice flour, coconut milk, and top off the foil trays. Continue steaming until this layer is cooked.
5. Garnish with kaffir leaves and chillies.

Serve With
Hot Fragrant Rice

This simple fried dish of yellow curried pumpkins with pork is the last dish we’ll make from pumpkin for a while, now that all our halloween pumpkin has been used up! When I was young my sister and I would fight over who got to eat this pumpkin dish, but after a week of pumpkin dishes, I won’t be fighting over it now!

Ingredients
100 gms Pumpkin
70 gms Pork Mince
2 Tablespoons Thai Yellow Curry Paste
150 ml Coconut Milk
100 ml Water
1 Tablespoon Sugar
2 Tablespoons Light Soy Sauce
2 Garlic Cloves
2 Tablespoons Oil

Preparation
1. Clean and chop the pumpkin into a bite sized pieces.
2. Put the oil into a frying pan over a medium heat. Chop the garlic and fry with oil for a few seconds.
3. Add the curry paste and coconut milk, stir it until the curry is mixed with coconut milk.
4. Roll pieces of pork mince into small balls and add to the pan.
5. Add the sugar, light soy sauce and water, and fry for 1 minute. It’s better to put a lid on the pan so it doesn’t dry out.

Serve With
Thai Fragrant Rice

This is a dish of scrambled, curried eggs served with shrimp and spring onion. Thailand has China to the north and India to the west and this dish is the Thai merging of those two traditions. Here I’ve used shrimp, you can also use crab and other seafood.

Ingredients  for 2 People
75 gms Shrimp
1 Egg
1 Spring Onion
1 Sprig Coriander
3 Garlic Cloves
1 Teaspoon Curry Powder
1 Teaspoon Sugar
1 Teaspoon Salt
2 Tablespoons Condensed Milk
2 Tablespoons Light Soy Sauce
1 Tablespoon Oyster Sauce
4 Tablespoons Oil
50 ml Water

Preparation
1. Chop the garlic and fry in the oil.
2. Clean the shrimp put into frying pan with garlic.
3. Mix the curry powder with the water, sugar, salt, light soy sauce, and oyster sauce, and add to the frying pan.
4. Fry for 1/2 minute.
5. Chop the coriander and spring onion and add to the pan.
6. Scramble the egg and add it to the pan.
7. Add the condensed milk, fry for 2 minutes and serve.

Serve With
Hot Rice or Snacks