5 small Russet Potatoes peeled and cut into big chunks
1 rack of Spare Ribs cut in between bones
Lee Kum Kee Dark Soy Sauce
Meat Curry Powder
2 cans of Coconut Milk
2 cubes of Japanese Curry mix
Minced in food processor:
2 big Shallots
2 inches of Ginger peeled
1 Garlic peeled
1 Lemon grass sliced thin diagonally before putting in food processor
9 Thai red chilli, remove seeds and stems
1 tablespoon of belacan/ Thai shrimp paste
Spray crock pot with PAM for easy cleaning later
Marinate Pork Ribs for an hour with dark soy sauce and curry powder poured enough to coat the ribs.
Shallow fry potatoes without cooking them all the way.
Brown pork ribs on both sides, place in crock pot.
Fry chilli paste that was blended in food processor till fragrant, add to the ribs and mix well.
Add potatoes to the top of the ribs.
Add two cans of coconut milk and two cubes of Japanese Curry mix
Cover crock pot and cook on low for 6.5 hours.
Voila, you have curry now!