Pork & Vegetable Curry | Thai Kitchen

Ingredients

• 1 cup (250 ml) dried mushrooms
• 1/2 cup (125 ml) thinly sliced Napa cabbage
• 1/4 cup (50 ml) vegetable oil
• 3 tbsps (45 ml) Red Curry Paste (thai kitch)
• 2 pounds (1000 g) pork spareribs, cut across the bone "Chinese style" (ask the butcher to do this)
• 2 tbsps (30 ml) Fish Sauce (thai kitch)
• 1 stalk fresh lemongrass, minced
• 3 to 5 fresh red serrano chiles, seeded and cut into thin strips
• 2 tsps (10 ml) sugar
• 12 mint leaves, chopped