Ingredients

3 level tbsp green curry paste (MaeSri or Mae Ploy brand or homemade) 
2 tbsp water 
1 lb pork riblets (rib tips) or 3/4 lb. pork roast (with some fat), cut into 1 by 1/4 inch pieces 
1 (16oz) can coconut milk, Chao Koh brand 
Preparation

Mash green curry paste and water in a small bowl with the back of a small spoon to dilute. Cut up pork. For riblets, cut between the bones into separate pieces, about 1/2-inch by 1-inch. If riblets are not available, substitute boneless pork roast: cut into 1-inch by 1/4-inch pieces. Rinse the meat in cold water and drain.

Place the cut up pork and diluted curry paste in a small saucepan. Pour over 3/4 of a 16 oz. can of coconut milk (shake the can before opening). Add 2 tbsp fish sauce.

Bring to a rolling boil over high heat. Cook over high heat approximately 5 minutes, until the meat is cooked through. Add sliced jalapenos and fish sauce to taste. Serves 3 to 4.

Variations: Towards the end of cooking add 3/4 cup chopped Chinese cabbage. Cook two more minutes. Turn off the heat and add 1/4 cup chopped cilantro.

Notes: Freeze remaining coconut milk in a zip lock bag.

Find out more about Thai curry or buy green curry paste in our Thai grocery!