Korean Spareribs in Coconut‑Soy Curry (Thai‑Korean Fusion)

Ingredients

• 1.2 kg Pork spareribs
• 400 ml Coconut milk (full fat)
• 60 ml Soy sauce (gluten‑free if needed)
• 2 tablespoons Thai red curry paste
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 2 tablespoons Lime juice
• 1 tablespoon Fish sauce
• 100 g Kale leaves, torn
• 2 tablespoons Fresh cilantro, chopped(optional)
• to taste Salt(optional)

Instructions

1. 1

   Trim excess fat from the pork spareribs and cut them into individual ribs; pat dry.

2. 2

   In a large pot or Dutch oven, combine coconut milk, soy sauce, red curry paste, grated ginger, minced garlic, lime juice, and fish sauce; stir until the paste is fully dissolved.

3. 3

   Add the ribs to the pot, ensuring they are mostly submerged; bring to a gentle boil over medium heat, then reduce to a low simmer.

4. 4

   Cover and simmer for 2 hours, turning the ribs once halfway through, until the meat is fork‑tender and the sauce has thickened.

5. 5

   Stir in the torn kale leaves and cook for an additional 5 minutes until wilted.

6. 6

   Taste and adjust seasoning with salt if needed; remove from heat and sprinkle chopped cilantro on top before serving.