Crockpot Curried Thai Short Rib Lettuce Wraps
Ingredients
The Short Ribs
-
3
pounds
beef short ribs
-
2
tablespoons
olive oil
-
to taste
salt and pepper
-
2
cloves
garlic
-
1
tablespoon
ginger
-
1
cup
sweet thai chili sauce
-
½
cup
soy sauce
-
1-2
tablespoons
thai red curry paste
-
1
teaspoon
fish sauce
-
1
head
butter lettuce
-
½
cup
peanuts
Mango Salsa
-
1
medium
mango
-
1
small
jalapeno
-
½
lime
juice
-
¼
cup
freshly chopped cilantro
-
4
stalks
green onions
-
to taste
salt and pepper
Thai Peanut Sauce
-
1
(13.5 ounce)
can coconut milk
-
¾
cup
creamy peanut butter
-
¼
cup
brown sugar
-
2
tablespoons
soy sauce
-
2
teaspoons
thai red curry paste
Instructions
- Sear the short ribs in olive oil, seasoned with salt and pepper, in a skillet.
- Transfer the ribs to a crockpot and add garlic, ginger, sweet thai chili sauce, soy sauce, thai red curry paste, and fish sauce.
- Cover and cook on low for about 8 hours or until the meat is tender.
- Prepare the mango salsa by mixing mango, jalapeno, lime juice, cilantro, green onions, and seasoning.
- For the peanut sauce, combine coconut milk, peanut butter, brown sugar, soy sauce, and thai red curry paste in a pot and heat until smooth.
- Shred the cooked short ribs and serve in lettuce cups topped with mango salsa and peanut sauce.
Nutrition Facts (estimated)
Servings
8 servings
Calories
619
Total fat
38g
Total carbohydrates
30g
Total protein
36g
Sodium
800mg
Cholesterol
100mg
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