Nam Ngeaw Curry with Pork Ribs

Ingredients (Serves 5):

• 100g Maesri’s Nam Ngeaw Curry Paste
• 300g Minced Pork
• 200g Pork Ribs
• 200g Tomatoes (cut into quarters)
• 200g Blood Tofu (optional)
• 800ml Water
• Soaked Dried Kapok Flower or Dried Red Cotton Tree Flower
• 500g Thai Kanom Jeen Noodles

Garnish:

• Maesri’s Chili in soybean oil,
• Chopped Green Beans
• Bean Sprouts
• Sliced Pickled Mustard
• Shredded cabbage

Instructions:

1. Boil the water over medium heat, add the ribs, and continue boiling until they are tender.
2. Add Maesri’s Nam Ngeaw Curry Paste and stir until well combined.
3. Add the minced pork, blood tofu, tomatoes, and soaked dried Kapok flower, then bring to a boil.
4. In a separate pot, boil the Thai Kanom Jeen noodles according to the package instructions, then drain and set aside.

• Serve the curry over the cooked Thai Kanom Jeen noodles, topped with chopped green beans, bean sprouts, sliced pickled mustard, shredded cabbage Maesri’s Chili in soybean oil, and season with lime juice.