Serves 5 – 6
Ingredients:
· 1-1.2 lbs. (450-500 g) Baby back ribs. (or protein of your choice)
· 1 cup of water or chicken stock.
· 1 can of rambutan stuffed with pineapple in syrup or fresh.
· 1 cup of cherry tomatoes.
· ½ cup of green peas or pea eggplant
· ¼ cup of Thai basil or basil (optional)
· 1 tablespoon of fish sauce (or 1 teaspoon salt for vegan version)
· 1 Spice Up Your Life red curry kit (coconut milk, red curry powder, palm sugar, kaffir leaves and dried Basil)
Directions:
1. Add 2/3 cup of coconut milk to the pot and simmer (8-10 minutes) until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate just proceed with the recipe or add ½ tablespoon of coconut oil).
2. Add 1 – 2 Tbsp of Red curry powder and stirring constantly on medium low for 1-2 minutes. (Start with small amount of curry powder, you can add more if you want spicier). Add baby back ribs and stir to mix well with curry sauce for 1-2 minutes. Add a bit of coconut milk if needed.
3. Add the remaining coconut milk along with 1 cup of water or chicken stock, add 1 tbsp of palm sugar, 1 tbsp of fish sauce (or substitute 1 teaspoon of salt), add dried herbs. Bring to a boil and simmer for 10 minutes until baby back rib is cooked.
4. Rinse off syrup from rambutan stuffed with pineapple and set aside.
5. Bring curry to boil and add rambutan stuffed with pineapple and your choice of vegetables, cook for a few minutes then turn the heat off.
6. Taste and add more fish sauce, salt and/or palm sugar as needed.