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.