northern thai food

This northern Thai dish is a water-based curry. Pork ribs give the broth delicious richness, tomatoes give umami, and young green jackfruit gives it a unique texture. Healthy, easy to make, and gluten free!

Ribs &amp; Jackfruit Curry with Tomato

0.5 oz dried red chilies (see note 1)

garlic

shallots

shrimp paste (see note 2)

cherry tomatoes

water

lb pork spare ribs (cut Asian style, see note 3)

fish sauce

wild betel leaves

Cha-om (climbing wattle) (see note 5)

Jasmine rice

Add the ribs to a large pot, add the water and 1 tablespoon of the fish sauce and bring to a simmer over high heat, then lower the heat to maintain a simmer.

Meanwhile, drain and rinse the jackfruit, cut them into small bite-sized pieces and add them to the pot.

While the ribs cooks, make the curry paste. Grind the dried chilies into a powder in a spice grinder; set aside. In a mortar and pestle, pound the garlic and shallots into a rough paste, adding the chilies once the shallots and garlic start to feel wet. Once you have a rough paste, add the shrimp paste and pound to mix. The result does not need to be super fine.

Skim off any scum from the broth, then add the curry paste. Stir to mix and continue to simmer until the pork is fork tender; between 45 mins to 1 hour total, depending on the thickness of the meat on the ribs.

Once the ribs are tender, add all the greens and tomatoes and let it cook for just 1-2 minutes to wilt the greens and soften the tomatoes. You can add more water if necessary but you don&#39;t want too much water here, just enough to keep everything mostly submerged

Taste and adjust seasoning with more fish sauce as needed; and if you want a little more umami funk, you can add more shrimp paste too. There should be enough natural sweetness from the tomatoes and the pork, but if you feel like it’s a little one dimensionally salty, you can add a touch of sugar to balance.

Serve with jasmine rice. Enjoy!

https://www.youtube.com/watch?v=aNs0JvTjgFs

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In this video you'll learn how to make northern Thai jackfruit curry with pork ribs and tomatoes and lots of healthy greens. 

Have you ever cooked with young jackfruit (or green jackfruit)? It's a vegetable you can probably find at your Asian grocery store, and in Northern Thailand it is used in this healthy curry with pork ribs and tomatoes. It's a water-based curry so there's no coconut milk, making it a light curry, much like a soup. The curry paste is the easiest paste you could possibly make. It's also naturally gluten-free, and if you don't eat pork, try it with chicken wings! 

The curry uses wild betel leaves and climbing wattle (cha-om) as the greens, but if you can't find it, check out the blog post for more about substitutions. https://hot-thai-kitchen.com/northern-jackfruit-curry

00:00 Intro
00:51 How to prepare pork spare ribs
02:15 Starting the jackfruit curry
02:45 How to prepare young jackfruit
04:30 How to make the curry paste
09:00 How to prepare vegetables: wild betel leaves and chrysanthemum greens
10:50 Finishing the jackfruit curry
12:15 Plating & final tasting

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. 

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. 

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Thai Jackfruit Curry Recipe - Northern Thai Food แกงขนุน

This simple noodle soup is the epitome of Thai street food. Your noodle of choice, in a comforting clear pork broth, topped with fish cakes or meatballs of your choice. Prep the stock in advance and you&#039;ll have the perfect quick meal for a cozy evening.

Classic Thai Noodle Soup - Street Style

pork

daikon (peeled and large diced)

onion (large dice)

garlic (smashed until broken)

cilantro roots (or 8 cilantro stems, smashed gently to bruise)

Thai style pork stock (from above, see note 1)

soy sauce

Tablespoon fish sauce

sugar

white pepper (to taste)

oz Thai rice vermicelli noodles (or another noodles

oz Asian style fish cakes and fish balls

beansprouts

garlic and garlic oil (recipe here (see note 3))

cilantro onions

Tang chai (salted cabbage bits) (optional)

Chili vinegar

Fish sauce

Sugar

chili flakes (to make it spicy

Lime (if you want to make it tom yum style)

Wash the bones in cold water and add to a large stock pot. Cover the bones with room temp water and bring to a simmer over high heat. Reduce heat to medium to medium-low to maintain a simmer, and after about 30 minutes of simmering, skim off the scum that has floated to the top.

Add the daikon, onion, cilantro root or stems, garlic, white pepper and lemongrass, then simmer gently for 1 more hour at minimum. You can keep it going for longer if you have time, just be sure to top up the water if needed to keep the bones submerged.

Once done, remove the bones with tongs and set aside to cool. Use a skimmer to fish out all the vegetables and discard; alternatively you can strain it through a colander.

The stock is now ready to be used or stored. It will last a week in the fridge and it can be frozen indefinitely.

Pick any meat off the pork bones, and you can toss it with some soy sauce and use it to top the noodle soup or keep it for another dish (you can add it to fried rice, curry, pasta dishes, anything you like!)

For the pork stock:

If using Thai rice vermicelli, soak the noodles in room temp water for 5-10 minutes until completely pliable - DO NOT OVER SOAK THEM. If using other kinds of noodles, change soaking time accordingly.)

Bring a large pot of water to a boil for cooking the noodles (use A LOT of water so that temperature doesn’t drop drastically once you add the noodles). Meanwhile, add 4 ½ cups of the pork stock to another pot and add soy sauce, fish sauce, sugar and ground white pepper and bring to a boil.

Once the broth is boiling, add the fish cakes/balls and cook them for about 30 seconds or until heated through. Taste the broth and adjust the seasoning as needed, making sure the broth is strongly seasoned as it’ll be diluted once the noodles are added. Cover and keep hot while you cook the noodles.

Once the blanching water is boiling, place 1 portion of the noodles and 1 handful of bean sprouts into a noodle strainer or metal sieve that fits inside the pot. Dunk the noodles into the water and shake them around for 3 seconds (or change cooking time accordingly if using other noodles). Lift the noodles out, shake off as much excess water as you can, and place into a serving bowl. Repeat with the remaining portions of noodles, waiting for the water to come back to a boil each time before you cook the next portion.

Ladle the broth and the fish balls over the cooked noodles, then top with garlic oil, fried garlic, tang chai, and green onions and/or cilantro. For a hot and sour “tom yum style” add a good amount of spicy roasted chili flakes and a good squeeze of lime (about 2-3 tsp of lime juice per bowl), plus about ¼ tsp of sugar to help balance the lime.

Serve with tableside condiments, if desired.

For the noodle soup:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1724183408/izfytzsep2yzatw5we57.mp4

Rice noodles in a comforting clear broth with fish cakes is a popular Thai street food that you can easily make at home.

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