Northern Thai Tomato Curry
- 3 lbs. pork spare ribs
- 3/4 cup ground pork
- 4 tbsp. red curry paste
- 1/2 cup chopped green onion
- 3 oz. finely chopped red onion
- 3 tbsp. Golden Mountain Sauce
- 2 lbs. tomatoes
- 2 tbsp. black soy sauce
- 2½ tbsp. sugar
- 4 tbsp. fish sauce
- 1 tsp. salt
- 1 tsp. msg (optional)
- 1/2 lb. beansprouts
- 1 tsp. ground red pepper
- 2 tbsp. minced garlic
- 1 cup thinly sliced salted mustard greens
- 2 tbsp. lime or lemon juice
- 4 bundles Somen noodles
- 11 cups water
- 1/2 tsp. shrimp paste
Slice apart ribs between bones and cut into 1½" lengths. Cut tomatoes into 1" squares.
Place red curry paste and chopped red onion in a bowl. Add ribs and stir together. Set aside.
Place 5 cups of water and salt in a deep saucepan and bring to a boil. Place somen noodles in pan and boil over medium high heat for 3 to 4 minutes or until noodles are soft.. Drain and rinse with cold water. Place individual servings of noodles on plates. Set aside.
Place ribs, curry paste and red onion from mixing bowl in large saucepan over high heat. Add tomatoes, soy sauce, Golden Mountain Sauce, fish sauce, sugar, msg, and 1/2 cup water. Stir for 1 minute
before adding remaining 5½ cups of water. Let boil on high heat for 5 minutes. Lower to medium heat and simmer for 20 minutes. Add lime juice and remove from stove. Serve with noodles. Garnish with bean sprouts, mustard green, green onion and ground red pepper.
Serves 6 to 8 persons.