โคต๏ธ
โคต๏ธ
INGREDIENTS:โข3 lb bone-in beef short ribs
โข1 tbsp coconut oil
โขsalt
โข1 finely chopped shallot
โข1 tbsp freshly grated ginger
โข2 tsp minced lemongrass
โข2 minced garlic cloves
โข3 tbsp Thai red curry paste
โข1 tbsp packed brown sugar
โข1 14oz can unsweetened coconut milk
โข1 tbsp fish sauce
โข4 baby bok choy, halved
โขmint leaves and lime wedges
METHOD:
Preheat the oven to 325 and season the meat with salt. Heat the oil in a braiser over medium-high heat. Cook the meat in batches until deep brown (3-5min).
Transfer to a plate and reduce heat to medium. Add the shallot, ginger, lemongrass, and garlic to the pot. Cook 1 minute. Stir in the curry paste and brown sugar. Cook 1 minute. Stir in the coconut milk and fish sauce.
Bring to a simmer. Return ribs and their juices to the pot, meat side down. Cover and braise for 2-2.5hrs.
Transfer the meat to the plate. Cover to keep warm.
Skim the fat from the braising liquid, and bring to a simmer over medium-high. Add the bok choy. Simmer until just tender, turning once.
Remove from the heat and return the meat to the braiser. Serve sprinkled with mint and lime wedges.ย