Gaeng Sub Nok Si Krong on


Mae Ploy Red Curry Paste 1 packet
Chao Koh Coconut Cream 2 cups
Chopped cartilage portion of pork spareribs 1 ½ cups
Fish sauce 1 tablespoon
Seasoning powder, pork-flavor ½ teaspoon
Palm sugar 1 teaspoon
Small green round eggplant, cracked  ½ cup
Kaffir lime leaves, shredded 3 leaves
Red, green, and yellow chilli-shredded  3 chilles
Sweet basil leaves (horapaa) ¼ cup


Marinate chopped cartilage portion of pork spareribs with fish sauce and seasoning powder. Let it stand for 20 minutes.

1. Boil ½ cup of Coconut Cream in a pot
2. Add the curry paste, stir-fry to bring out its rich aroma.
3. Add the marinated chopped cartilage, stir-fry until the meat it done.
4. Add the remaining Coconut Cream, bring to a boil, then season with palm sugar to taste.
5. As it begins to boil again, add eggplants, kaffir lime leaves and shredded chillies. Let it boil further to cook the eggplants.
6. Top with sweet basil leaves and remove from heat.

It is equally appetizing serving with rice or khanom-jeen.
For accompanying relishes, friend salted fish add an excellent taste.

Chef’s Suggestions

·        For best flavor, choose young green round eggplants, crack them slighty and soak in water. Drain before use. This removes some bitter taste while improving the aroma.

“Gaeng Sub-Nok” is a way of preparing small birds that are difficult to separate meat from the bones. So they are simply ground or chopped finely together for cooking. The name is therefore applied to any other dishes that are prepared similary, using different kinds of ground meat and cartilage