Malaysian Cuisine - Meat

Pork Ribs Curry

April 23, 2019 | Recipe by Bake with Paws

Curry is an all time favourite in our family. This time, I used the pork-ribs that my mother in-law bought for soup and turned it into a pork-ribs curry instead.  I always like to cook the curry with a little more gravy as I know the gravy will usually be finished first.  I am also not a meat person, so I usually just enjoy the gravy.  The spice paste ingredients are quite similar to a Rendang recipe.

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Pork Ribs Curry Recipe

Yields:  5 servings


500g pork ribs
4 tbsp cooking oil
400g coconut milk
4 kaffir lime leaves crushed
4 turmeric leave, sliced finely
Salt to taste
Sugar to taste (I omitted)

Spice Paste to be ground:
10 (100g) shallots
3 cloves garlic
1.5  inch (25g) ginger
1.5 inch (25g) lengkuas
1 knob (25g) turmeric 
7 stalks lemongrass, use the white part
10 dried red chillies, soaked in hot water and seeded
1 tbsp coriander powder

  1. Blend the spice paste ingredients in a food processor until smooth with a little water added. Transfer the paste into a bowl and add in coriander powder.
  2. Heat the oil in a wok over medium heat, add in the spice paste.  Stir fry until aromatic and oil begins to separate.
  3. Add in the pork ribs and stir until all well coated.  Then add in the coconut milk.
  4. Simmer on low heat for 20 minutes or until the gravy is thickening. Stir occasionally to prevent the prevent from burning at the bottom and add some water if necessary. 
  5. Add all the turmeric leaves and kaffir lime leaves.
  6. Season with salt and sugar to taste.  Continue to cook for another few minutes.  Dish out and serve with steamed rice.