Curry Pork Ribs ( Pai kuat)

INGREDIENTS:


-Pork Ribs (pai kuat)

-Curry powder (chicken flavour)

-Chicken stock cube


-Coconut milk




*In fact,the curry still will taste good without coconut milk but of course it will taste better if you add coconut milk but I usually do not like to add coconut milk into my curry because the disadvantages of coconut milk which is:

-Unhealthy and contains fat
-The curry will rot after 24 hours (sometimes rot even less than 24 hours)



METHODS:


-Fry the pork ribs(pai kuat) with some oil

-Add more water (because pork ribs need more than 1 hour to smooth)

-Add curry powder and stir it

-Brew it for about 1 hour in slow heat

-After 1 hour,add chicken stock cube

-Add coconut milk also if you want (coconut milk will thicken the curry sauce)

*If you do not prefer coconut milk like me,you may replace it with potatoes as potatoes can thicken the curry sauce too but not too long,otherwise it will turn curry mash potatoes.I think half hour to cook the potatoes is enough depend the potatoes thickness.

*If you are using coconut milk,make sure you add it when it is ready to be serve and boil it a while only with low heat

-Then,turn off the gas

-The curry pork ribs is ready to be serve



*The same methods use on curry chicken,mutton curry and other meat curry.But for curry chicken,there is not need to brew it for 1 hour.