Dive into the rich and savory world of Thai cuisine with this authentic recipe for Kaeng Om, a comforting pork rib stew. Unlike many Thai curries, Kaeng Om boasts a uniquely mellow, almost sweet and subtly spicy broth, achieved through a slow simmering process that allows the pork ribs to become incredibly tender and infused with fragrant herbs and spices. Its deep, complex flavor profile is a testament to the careful balance of ingredients, making it a truly rewarding dish to both make and savor. This isn't your average stew; it's a culinary journey to the heart of Thailand.
This step-by-step guide will walk you through every stage of preparing this delicious Kaeng Om, from expertly sourcing the ingredients to mastering the delicate art of achieving the perfect balance of flavors. Get ready to impress yourself and your guests with this unforgettable dish, perfect for a cozy night in or a special occasion. Let's begin!
Tools Needed
- Stone mortar and pestle
- Pan
- Pot
Ingredients
- Pork ribs (ossicles or C-bone)
- Garlic
- Lemongrass
- Fresh chili peppers
- Dried chili peppers
- Shallots
- Curry paste
- Chinese kale
- Fish sauce
- Sugar
- MSG: 100
- Basil leaves
- Parsley
- Water
Step-by-Step Instructions
Step 1. Preparing the Aromatics and Pork
- Pound the curry paste ingredients (lemongrass, garlic, fresh chilies, dried chilies, shallots) in a stone mortar until coarsely crushed. Don't pound it too finely.
- Stir-fry the curry paste in a pan until fragrant.
- Add the pork ribs to the pan and stir-fry until the skin starts to cook.
Step 2. Simmering the Stew
- Add water to the pan, enough to completely submerge the ribs. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the ribs are tender.
- Add the prepared Chinese kale (washed, cut) to the pot and simmer until wilted to your liking.
- Taste and adjust seasoning with fish sauce and MSG as needed.
Step 3. Finishing Touches
- Add chopped cilantro and basil leaves.
Step 4. Serving
- Serve hot.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- Using a stone mortar is recommended for pounding the curry paste, as it's easier than other methods.
- If using small Thai garlic cloves, increase the amount.
- Shrimp paste can be omitted or reduced if desired, as the fish sauce already provides a lot of umami flavor.
- Add water to the mortar and wash it to get all the curry paste out.
- The cooking time for the pork ribs depends on the cut and desired tenderness. Simmer until tender.
- Ensure all ingredients are fully cooked to prevent foodborne illness, especially in warmer months.
- Adjust the amount of dried chilies to control the spiciness level.
Nutrition
- Calories: approximately 500-600
- Fat: 30-40g
- Carbs: 15-25g
- Protein: 35-45g
FAQs
1. Can I use a different type of meat instead of pork ribs?
While pork ribs are traditional, you can substitute with other bony cuts like chicken thighs or beef shanks. Adjust cooking time accordingly; tougher meats will need longer.
2. What can I do if my Kaeng Om is too spicy?
Add a splash of coconut milk or a spoonful of sugar to mellow the heat. A squeeze of lime juice can also help balance the flavors.
Your journey into the heart of Thai cuisine is complete. Enjoy the rich, rewarding flavors of your homemade Kaeng Om, a testament to patience and culinary exploration. Share this comforting stew with loved ones and savor the satisfying results of your culinary adventure.