Step 1

Using paper towels, pat the pork ribs dry and then season, on all sides, with 1 teaspoon of salt and 1/2 teaspoon of pepper. Next, In a preheated wok or skillet over medium-high heat, sear the pork ribs on all sides until brown, about 10-12 minutes. Remove from the wok and set aside on a towel-lined plate. Reduce the heat to medium.

Step 2

Next, add the shallots, garlic to the wok and saute for 1-2 minutes until softened and fragrant. Add galangal, coriander, and cumin and then stir in anchovy paste, whole Thai chilis, fresno peppers, basil, lime zest and lime juice. Season with remaining 1/4 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 2-3 minutes over medium-low until fragrant and then add the coconut milk, coconut cream, sugar and fish sauce Whisk to combine and then bring the mixture to a simmer.

Step 3

Return the pork to the cooking liquid and cover with a lid. Braise for 45-60 minutes. When the meat is tender, remove it from the pan and transfer to a plate.

Step 4

Then, using an immersion blender, puree the cooking liquid until smooth. The liquid should thicken slightly as you blend it. Note: If you don't have an immersion blender, you may also carefully transfer the sauce to a blender or food processor to puree and then return to the wok once smooth.

Step 5

Place the cooked pork ribs back into the thai curry sauce and then add the bamboo shoots, broccolini and sliced bok choy to the wok. Simmer until the vegetables are tender, about 8-10 minutes. Turn off the heat.

Step 6

To serve, plate a scoop of rice in each bowl. Top with a pork rib and then spoon a few scoops of the vegetables and thai curry sauce over the top. Garnish with fresh basil, cilantro, sliced chiles and lime wedges, if desired.