Coconut-Curry Short Ribs Recipe

Name: Coconut-Curry Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Thai red curry paste; 1/2 inch fresh ginger, peeled and coarsely chopped; 7 scallions, coarsely chopped; 3 garlic cloves, chopped; 1/2 cup water; 1 teaspoon vegetable oil; 3 lbs boneless short ribs; salt; freshly ground black pepper; 1 cup chicken stock; 4 inches lemongrass, lightly crushed; 3/4 cup coconut milk; 1 tablespoon brown sugar or 1 tablespoon jaggery; 1 jalapeno pepper, minced (remove ribs and seeds if you prefer); 1/2 cup cilantro; 1/4 cup fresh lime juice or 1 lime, cut in wedges

Servings: persons

2 tablespoons Thai red curry paste
1/2 inch fresh ginger, peeled and coarsely chopped
7 scallions, coarsely chopped
3 garlic cloves, chopped
1/2 cup water
1 teaspoon vegetable oil
3 lbs boneless short ribs
salt
freshly ground black pepper
1 cup chicken stock
4 inches lemongrass, lightly crushed
3/4 cup coconut milk
1 tablespoon brown sugar or 1 tablespoon jaggery
1 jalapeno pepper, minced (remove ribs and seeds if you prefer)
1/2 cup cilantro
1/4 cup fresh lime juice or 1 lime, cut in wedges

1
Preheat oven to 275u00b0F In a blender, combine curry paste, ginger, scallions, garlic and water. Process until smooth and set aside.
2
In a large Dutch oven, heat vegetable oil over high heat. Season short ribs well with salt and pepper. Whent the oil is smoking, add meat and sear until browned, about 4 minutes on each side.
3
Pour off and discard oil. Add chicken stock, lemon grass and curry puree to the pot. Bring to a simmer, then cover and move to oven. Cook until short ribs can be easily pulled apart with a fork, 3-4 hours.
4
Remove meat to a plate. Skim and discard fat from surface of liquid; removed and discard lemongrass. Shred meat with two forks into large (two bite) pieces and return to soup. Place over medium-low heat and add coconut milk, brown sugar, jalapeno, cilantro and lime juice (if you are planning to store any of the leftovers for more than a couple of hours, leave out the lime juice and pass lime wedges at the table). Recover and cook until hot but not boiling, about 5 minutes. Serve with white rice.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons Thai red curry paste, 1/2 inch fresh ginger, peeled and coarsely chopped, 7 scallions, coarsely chopped, 3 garlic cloves, chopped, and more.

Yes, Coconut-Curry Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut-Curry Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions