Curry Pork Riblets

Savory curry soup with pork riblets, small green eggplants and purple eggplants , and tiny green eggplants is Khmer country food.

ServingsPrep timeCooking timeCalories


  • 2 tablespoons of vegetable oil
  • 2 cloves garlic, minced
  • 1/4 Cup of fresh or frozen minced lemon grass
  • 1 yellow onion, sliced
  • 2 tomatoes, diced
  • 1 lb (450 gram) of pork riblets, cut chunks bite sizes
  • 1 teaspoon of curry powder
  • 1/2 teaspoon of turmeric powder, or 1 tablespoon of grated fresh turmeric root
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of coconut milk
  • 2 cups of water
  • 5 rounded green eggplants, removed stems and cut in half
  • 5 rounded purple eggplants, removed stems and cut in half
  • 1/2 lb (225 gram) of tiny green eggplants removed eggplants from stem
  • 3 Kaffir lime leaves

Direction To Make Curry Pork Riblets

  1. Pre-heat a soup pot, add oil, garlic, lemon grass, onion and tomato, stirs well.
  2. Add pork riblets, curry powder, turmeric powder, fish sauce, sugar, salt and black pepper, stirs well.
  3. Add coconut milk, water, all eggplants and kaffir lime leaves, stirs and cook in low temperature till pork riblets tender.

Serve hot with rice .


Fry Fish With Mango Pickle

Related Recipe: Bean Thread Noodles Soup with Pork

CurryCambodian, VietnameseEasy

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button