Beef Short Ribs with Thai Green Curry
Ingredients
The beef and vegetables
-
4
pounds
grass fed boneless beef short ribs, trimmed and cut into 1½ inch cubes
-
1
pound
carrots, peeled and cut into 1½ inch pieces
-
1
large
onion, cut medium
-
1
pound
mixed frozen veggies
The sauce
-
¼
cup
Thai green curry paste
-
1
cup
coconut cream
-
4
cups
coconut milk
-
3
tablespoons
Red Boat fish sauce
-
¼
cup
applesauce
Herbs and seasoning
-
½
cup
basil leaves, coarsely chopped
-
½
cup
mint leaves, coarsely chopped
-
Juice from one
lime
-
Kosher salt
-
Freshly ground black pepper
Instructions
- Preheat the oven to 300°F and gather the ingredients.
- Toss the short ribs with salt and pepper in a bowl.
- Heat a large Dutch oven over high heat and add the coconut cream and Thai green curry paste, whisking until the liquid evaporates and the mixture becomes fragrant.
- Whisk in the coconut milk, fish sauce, and applesauce, then bring to a boil and simmer for about 5 minutes to thicken.
- Add the short ribs, onions, and carrots to the pot and stir to combine.
- Increase the heat to bring the curry to a boil, then cover and transfer the pot to the oven to braise for 2 hours or until the short ribs are tender.
- If freezing, defat the curry and transfer it to a storage container. Otherwise, let it chill in the fridge for at least a day.
- To serve, defrost if frozen, then heat on the stove until boiling, then simmer for 10-15 minutes.
- Add the frozen veggies and simmer for an additional 10 minutes.
- Adjust seasoning and top with basil, mint, and lime juice before serving.
Nutrition Facts (estimated)
Servings
10
Calories
636
Total fat
47g
Total carbohydrates
17g
Total protein
40g
Sodium
0mg
Cholesterol
0mg
You might also like