Super Model Project: Short Rib Curry

Happy Thanksgiving, lovely readers! Sick of turkey and potatoes? Need something different from those bland, fall flavors of weeks past? Thai Short Ribs aren’t pretty, but they are a welcome change to words like butternut and potato.  If you have some time this weekend – which you should, it’s a long one. Slow cook these and feed your house full of hungry folks. Ancillary benefit:  your house will smell INCREDIBLE after hour one.

 

Toss some Kung Pao Broccoli on top and you have a fresh, slightly spicy Saturday night. And who doesn’t need that?!

Thai Short Rib Curry

For the spice mix:

  • 4 large shallots, roughly chopped
  • 3″ piece of ginger, peeled and roughly chopped
  • zest of one lemon
  • 6 cloves of garlic
  • 1 T. red pepper flakes
  • 2 tsp. ground tumeric
  • 1 tsp. cinnamon
  • 1.5 tsp. ground coriander or chopped cilantro
  • 2 tsp. salt
  • 1/4 c. water

For the ribs:

  • 2 T. vegetable oil
  • 2 pounds of boneless beef short ribs, cut into large cubes
  • 1 can of full-fat coconut milk
  • 1/4 c. brown sugar
  • 1/2 c. unsweetened coconut
  • Chopped cilantro and scallions for garnish
  1. Combine all spice mix ingredients in a food processor. Mix until smooth, add a little water if needed to keep it moving.
  2. In a heavy bottomed pot, heat the oil over medium-high heat.
  3. Season meat with salt and pepper. Brown meat until a crust forms, about 4 minutes per side. Cook in batches. Add a tablespoon of water and scrape bottom in between batches. Then, add a tablespoon of oil and allow to reheat between batches. Rest meat on plate.
  4. Scrape bottom of pan. Add the spice mixture to the pot and stir 2 minutes until fragrant.
  5. Add coconut milk and brown sugar. Stir til dissolved.
  6. Return meat to pot. Bring to a low boil, reduce heat to a simmer for 2 hours.
  7. Stir in the shredded coconut and cook until meat is falling apart, another hour.
  8. Uncover and increase heat to medium-high, and cook until meat is coated in a thick paste and liquid is reduced.
  9. Garnish and serve over coconut rice.

Thoughts?

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