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
- Combine all spice mix ingredients in a food processor. Mix until smooth, add a little water if needed to keep it moving.
- In a heavy bottomed pot, heat the oil over medium-high heat.
- 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.
- Scrape bottom of pan. Add the spice mixture to the pot and stir 2 minutes until fragrant.
- Add coconut milk and brown sugar. Stir til dissolved.
- Return meat to pot. Bring to a low boil, reduce heat to a simmer for 2 hours.
- Stir in the shredded coconut and cook until meat is falling apart, another hour.
- Uncover and increase heat to medium-high, and cook until meat is coated in a thick paste and liquid is reduced.
- Garnish and serve over coconut rice.