Northern Thai Jackfruit & Pork Rib Curry (Gaeng Kanoon Sai Kradook Moo / แกงขนุนซี่โครงหมู)
Northern Thai Jackfruit & Pork Rib Curry (Gaeng Kanoon Sai Kradook Moo / แกงขนุนซี่โครงหมู)
A rustic Northern Thai curry featuring tender pork ribs, young green jackfruit, and fragrant herbs like betel leaves and cha-om. The flavor is savory, aromatic, and full of umami—think of it as Thailand’s answer to a meaty, herbaceous Bolognese, but with a light, brothy twist. Comforting and deeply flavorful, this dish will transport you straight to a Northern Thai kitchen. Maybe it’s time to take a trip to Thailand—one cozy bowl at a time.
Ingredients
Curry Paste Ingredients
- ¼ cup dried chilies seeds removed and soaked in warm water until softened
- ¼ cup peeled garlic
- ½ cup chopped shallots
- 1 inch galangal thinly sliced (4–6 coins)
- 2 –3 tsp shrimp paste optional
- Tip: Pound all ingredients in a mortar and pestle for the best flavor
- or blend with a splash of water for convenience.
Curry Ingredients
- 1 lb pork spare ribs cut into small pieces
- 1 can 20 oz / 550 mL young green jackfruit in brine, drained (≈300 g / 10.5 oz)
- 1 cup halved cherry tomatoes
- 1 cup betel leaves chiffonade (about ½-inch wide)
- 1 cup cha-om climbing wattle, tender tips only
- 1 –2 Tbsp fish sauce or a mix of fish sauce and nam plara (fermented fish sauce), to taste
- Water enough to cover the ribs (about 4 cups)
- Sticky rice traditional or jasmine rice, for serving
Instructions
Make the curry paste
- Pound or blend all paste ingredients until smooth. Set aside.
Make the curry
Braise the Pork
- Place ribs in a pot with enough water to cover, about 4 cups.
- Bring to a boil and skim off any foam or scum for a clean broth.
- Lower the heat and simmer gently for 30–40 minutes, until the ribs are tender and the broth is clear.
Stir in the paste
- Stir the curry paste directly into the simmering ribs.
Add in jackfruits, tomatoes and herbs
- Add the shredded jackfruit and cherry tomatoes.
- Simmer for 10 minutes, letting the flavors meld—rich pork, bright tomatoes, and deep umami.
- Stir in the betel leaves and cha-om.
- Cook for another 5 minutes, just until the greens are wilted and aromatic.
Season and serve
- Add in fish sauce or fermented fish sauce to taste.
- The curry should be savory, aromatic, and full of umami, almost like a Thai-style pork and tomato stew.
- Serve hot with sticky rice for an authentic Northern Thai experience,
- or with steamed jasmine rice if preferred.
Video
Notes
Cook’s Notes
- Pork ribs: At Asian markets, ribs are often pre-chopped into small pieces. If unavailable, whole ribs work too—just simmer until tender.
- Herb substitutions: If you cannot find betel or cha-om leaves, try culantro (sawtooth herb) for a similar aroma.
- Flavor map: If this dish feels new to you, think of Bolognese flavors—pork, tomato, and umami-rich seasonings—but with a Thai herbal twist and light broth.
- Make-ahead tip: Like many curries and stews, this dish tastes even better the next day as the flavors deepen and meld.
Cultural Notes
- Gaeng Kanoon is a beloved home-style dish in Northern Thailand, especially around Chiang Mai.
- Young jackfruit soaks up flavor like a sponge, while fermented fish products like nam plara or shrimp paste add depth.
- Traditionally prepared for community gatherings and ceremonies in rural areas.
- While pork ribs add richness, the jackfruit is the true star, making this dish easy to adapt for vegetarians (omit shrimp paste and use fermented soy alternatives).
- Unlike central or southern Thai curries, this northern version has no coconut milk—it’s earthy, herbaceous, and lightly funky.
- Rarely found in restaurants outside Thailand—this is true family-style Northern cooking.
