Beef Short ribs with Thai Green Curry
- Yield 10 servings
- Prep 15 minutes
- Cook 2 hours 45 minutes
- Total 3 hours
Beef Short ribs with Thai Green Curry sits in the Beef section of Regbie. The card serves 10 servings. Plan on 3 hours from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 10 servings
- 4 pounds grass fed boneless beef short ribs, trimmed. And cut into 1½ inch cubes
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 cup coconut cream
- ¼ cup Thai green curry paste
- 4 cups coconut milk
- 3 tablespoons Red Boat fish sauce
- ¼ cup applesauce
- 1 large onion, cut medium
- 1 pound carrots, peeled and cut into 1½ inch pieces
- 1 pound mixed frozen veggies
- ½ cup basil leaves, coarsely chopped
- ½ cup mint leaves, coarsely chopped
- Juice from one lime
Method
Warm your oven to 300°F. While it's heating up, prep and gather your ingredients.
Set the short ribs in a bowl and toss with salt and pepper.
Warm a large Dutch oven over a hot burner and add in the coconut cream and the Thai green curry paste.
Beat the mixture constantly until the liquid evaporates and the cream separates into oil and coconut solids. Continue whisking until the curry paste becomes fragrant. This will take about 10 minutes so be patient!
Beat in the coconut milk, fish sauce, and apple sauce. Raise the liquid up to a boil and gently bubble for about 5 minutes to thicken the sauce.
Tip in into the Dutch oven the short ribs, onions, and carrots. Whisk to combine.
Increase the temperature and bring the curry to a boil. Put the lid on and move the pot to the oven and let the curry braise for 2 hours (or until the short ribs are nice and tender).
At this point, the cook defatted the curry and transferred everything to a storage container and placed it in the freezer. (If you aren’t freezing your stew, please let it chill in the fridge for at least a day to let the flavors meld.)
When you're ready to eat your creation, take it out of the freezer and nuke it for a few minutes to defrost it and dump it in a pot on the stove.
Warm the stew on high until everything comes to a boil. Then, lower the heat and let it gently bubble for 10-15. Minutes.
Tip in the bag of the frozen veggies and gently bubble the curry for an additional 10 minutes.
Adjust for seasoning and top it with basil, mint, and lime juice!
