Prepare your taste buds for an explosion of flavor with แกงคั่วพริกกระดูกอ่อน (Gang Kua Prik Kraduk On), a fiery Southern Thai pork cartilage curry! This rich and complex dish showcases the unique culinary heritage of Southern Thailand, blending fragrant spices with tender, melt-in-your-mouth pork cartilage. The intense curry paste, infused with chilies, lemongrass, and galangal, creates a deliciously spicy and savory broth, perfectly complemented by the satisfying chewiness of the cartilage. It's a dish that will tantalize your senses and leave you craving more.
Beyond its irresistible taste, Gang Kua Prik Kraduk On is a testament to the artistry of Thai cooking. The careful balance of spices and the perfect cooking technique are essential to achieving its authentic flavor. This recipe unlocks the secrets to mastering this culinary masterpiece, guiding you through each step with clear instructions and helpful tips. Ready to embark on this flavorful journey? Let's dive into the step-by-step process and create this unforgettable Southern Thai delicacy together.
Tools Needed
- Pot
- Stove
Ingredients
- Pork cartilage: 500 grams
- Plain water: 500 ml
- Shrimp paste: ½ tablespoon
- Southern Thai curry paste (chili): 1 ½ tablespoons
- Sugar: 1 teaspoon
- Chili peppers
- Kaffir lime leaves
Step-by-Step Instructions
Step 1. Boil and Tenderize the Pork Cartilage
- Boil 500 ml of plain water. Then add 500 grams of pork cartilage. Use medium heat to boil.
- Add half a tablespoon of shrimp paste.
- Simmer until the water reduces a bit and the cartilage is cooked through. Stir regularly for even cooking.
Step 2. Develop the Curry Flavor
- Add 1 ½ tablespoons of Southern Thai chili curry paste. Stir-fry until well mixed and the water is absorbed.
- Add 1 teaspoon of sugar to balance the saltiness of the shrimp and curry paste. Stir-fry well.
Step 3. Add Aromatics and Finish
- Add chili peppers and torn kaffir lime leaves to your liking. Stir-fry until the leaves are fragrant.
Step 4. Serve
- Turn off the heat and serve.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Adjust the heat to medium-low while simmering the cartilage.
- This curry is extremely spicy and delicious. Best served with hot rice.
Nutrition
- N/A
FAQs
1. Can I substitute the pork cartilage?
While pork cartilage provides the best texture, you can substitute with other cuts of pork like shoulder or belly for a less chewy but still flavorful curry. Just be sure to adjust cooking time accordingly.
2. How spicy is this curry?
The spiciness depends on the amount of chilies used in the paste. Adjust the chili quantity to your preference. Start with less and add more gradually for better control.
3. Can I make this curry ahead of time?
Yes! This curry tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
So there you have it – your very own authentic Spicy Southern Thai Pork Cartilage Curry! Enjoy the rich flavors and satisfying texture of this unique dish, perfect for sharing with friends and family. This recipe is a testament to the vibrant culinary landscape of Southern Thailand, and we hope you’ll enjoy making and savoring it.