Kaeng Khanun (Northern Jackfruit and Pork Rib Curry)
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Ingredients
- 500 g pork spare ribs
- 400 g tinned young jackfruit in brine
- 2 tbsp thai red curry paste
- 1 tsp shrimp paste
- 2 tbsp fish sauce
- 15 g fresh holy basil or thai basil
- 3 garlic cloves
Nutrition (per serving)
- Calories
- 412 kcal
- Protein
- 22.8 g
- Carbohydrate
- 10.1 g
- of which sugars
- 2.9 g
- Fat
- 30.2 g
- of which saturates
- 10.9 g
- Fibre
- 3.8 g
- Salt
- 3.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the jackfruit and cut into bite-sized chunks.
- 2
Crush the garlic and fry with the curry paste and shrimp paste in a little oil in a large pan for 2 minutes until fragrant.
- 3
Add the pork ribs and brown for 5 minutes.
- 4
Pour in 600ml water, cover and simmer for 35 minutes until the ribs are tender.
- 5
Add the jackfruit and simmer uncovered for 10 minutes until it has softened and taken on the flavour of the broth.
- 6
Season with the fish sauce, stir in the holy basil leaves and serve with jasmine rice.
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