Gaeng Khua Prik Si Krong Moo (Southern Thai Curry with Pork Ribs)

seriouseats.com

Darwin

1 whole rack St. Louis-cut pork ribs (about 2 pounds; 900g), cut in half lengthwise (see note)

3 tablespoons (45ml) vegetable oil

4 ounces (½ cup; 115g) Southern Thai curry paste

3 tablespoons (45ml) fish sauce

1 tablespoon (10g) coarsely ground black pepper

1 tablespoon (15g) sugar

10 fresh or frozen makrut lime leaves (see note)

Kosher salt

Cooked jasmine rice, for serving

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