Red curry with pork ribs, potatoes and tofu
6 servings
20 minutes
Red curry with pork ribs, potatoes, and tofu is a fragrant and rich dish of Indian cuisine that surprises with its depth of flavor and richness of textures. The origins of this recipe lie in traditional Indian curries where spices play a key role in creating a delightful symphony of tastes. Tender pork ribs are infused with spices, potatoes add richness, and tofu provides softness and silkiness. Coconut milk gives the dish creaminess, lemon juice adds zesty freshness, and cilantro offers a bright herbal accent. This curry pairs perfectly with rice or flatbreads.
1
In a deep skillet, sauté finely chopped onion with curry paste in vegetable oil over high heat until soft. Add finely chopped ginger and sauté, stirring, for another minute.
- Onion: 1 head
- Red curry paste: 2 tablespoons
- Ginger: 20 g
- Vegetable oil: 50 ml
2
Cut the pork ribs into single ribs and fry them with onions, paste, and ginger until browned. Add diced potatoes after peeling them. Fry for five minutes, stirring constantly. Add garlic and mix. Fry for another thirty seconds. Then pour in the broth and simmer on low heat for twenty minutes.
- Pork ribs: 1 kg
- Potato: 1 kg
- Garlic: 6 cloves
- Chicken broth: 2 l
3
Then pour in the soy sauce, add sugar, add coconut milk, mix, and simmer for another five minutes. Pour in the juice of two lemons, add coarsely chopped cilantro, diced tofu, gently mix to avoid breaking the tofu cubes, wait for the curry to start bubbling again, and remove from heat.
- Soy sauce: 50 ml
- Sugar: 50 g
- Coconut milk: 200 ml
- Lemon: 2 pieces
- Cilantro: 50 g
- Tofu: 200 g
