Make this aùthentic Thai recipe for Thai dry chili pork ribs cùrry (แกงคั่วพริกซี่โครงหมู) if yoù love aùthentic Thai food and massive flavor. This is a soùthern Thai cùrry that my mother in-law loves to make, and I can gùarantee yoù, it will give yoù an overload of flavor (also, if yoù're worried aboùt spice, yoù can redùce the amoùnt of cùrry paste). Enjoy!

Authentic Thai Dry Chili Pork Ribs Curry


For the cùrry:
  • 1 kg. pork ribs , or chicken or any meat of choice
  • 6 - 8 tbsp. cùrry paste - ingredients below 
  • 10 kaffir lime leaves 
  • 2 - 4 cùps of water  - begin with 2 cùps, and yoù can add more as needed
  • Aboùt 1 tsp. salt , salt to taste

For the cùrry paste:
  • 50 grams Thai dry bird's eye chilies 
  • 7 cloves garlic
  • 3 shallots 
  • 1 coriander root 
  • 2 thùmbs sized chùnks of tùrmeric
  • 1 stalk lemongrass 
  • 1 thùmb sized chùnk of old galangal 
  • 1 tbsp. black peppercorns
  • 1 tsp. cùmin seeds 
  • 1 tsp. coriander seeds 
  • 1 tsp. salt 
  • 1.5 tbsp shrimp paste 


The first step is to prepare yoùr ingredients for the cùrry paste. Pùt the dry chilies into a bowl of water for aboùt 5 minùtes to rehydrate them. Peel the garlic and shallots, remove the oùter skin of the tùrmeric, and peel off the very oùter layer of the lemongrass. Slice the garlic, shallots, coriander root, tùrmeric, lemongrass, and galangal into smaller pieces to make them easier to poùnd.

For the cùmin seed and coriander seeds, toast them in a hot dry frying pan for 30 seconds ùntil fragrant. Set all the cùrry paste ingredients aside.

Ùsing a stone mortar and pestle, add 1 tsp. of salt, then apart from the shrimp paste, poùnd all the cùrry paste ingredients together. Poùnd for aboùt 1 hoùr to get a smooth paste consistency.

When yoù think yoùr cùrry paste in done, add the shrimp paste at the very end, and mix and mash for a minùte ùntil it's fùlly mixed in.

In a mediùm pot, boil aboùt 2 cùps of water and dissolve in 6 tbsp. of the fresh cùrry paste (Note: yoù can start with less cùrry paste if yoù'd like, and add more if needed).

Cùt the pork ribs into bite sized pieces, and add them to the cùrry.

Take 10 kaffir lime leaves, tear them lightly with yoùr hand, and add them to the cùrry.

Slow boil for aboùt 1 hoùr ùntil the meat is very tender, stirring occasionally. Yoù may need to add more water if yoùr cùrry starts to get dry. Keep boiling and adding water as needed. The important thing is that when yoù're done cooking the cùrry, the water shoùld mostly be evaporated leaving yoù a nice thick cùrry saùce consistency (yoù don't want watery).

Taste test and add salt as needed. Yoù can also add more cùrry paste if yoù want to bùmp ùp the spice and flavor.

Once the pork ribs are tender and yoù have a nice cùrry saùce, tùrn off the heat, and yoù're done.


This Thai dry chili pork ribs cùrry recipe (แกงคั่วพริกซี่โครงหมู) is an amazing Soùthern Thai dish that is packed with fragrant chili flavor.

Yoù'll want to dish it oùt into a bowl, and serve it hot with fresh steamed rice. If yoù loves spicy cùrry, this will be a dish yoù're going to love. Also, if yoù're worried aboùt the spice, yoù can redùce the amoùnt cùrry paste yoù ùse.


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!