I love curry from all over the world, especially Thai-inspired ones like these Warm Spice, Red Curry and Coconut Braised Beef Short Ribs.
Nothing makes the house smell better than a simmering pot of spices, aromatics and coconut milk, and this does just that during the 3-hour, hands-off cook. Simply sear the meat well, toast your curry paste, gather the remaining ingredients in a pot, and simmer away. The beef becomes falling off the bone tender and redolent with warm spices.
This dish calls for a few items any well-stocked pantry should have. The bulk of the flavor comes from the curry paste, and I always have homemade in my freezer or store-bought in the pantry. Shallots, cashews, ginger and cinnamon, round things out. Feel free to sub in fresh ginger for the dried in the recipe if that’s what you have around, as well as whole cinnamon sticks for a more complex flavor.
I love making this dish a weeknight supper by making it the night before and eating dinner while it cooks. It tastes great the next day and also makes great leftovers. I had some turmeric pickles in my fridge and used them to garnish (it’s very rich, and some crunchy acid helps), but feel free to serve this over your favorite rice substitute or veggie puree.
Warm Spice Red Curry and Coconut Braised Beef Short Ribs
Warm Spice, Red Curry and Coconut Braised Beef Short Ribs
- 3 lbs bone-in beef short ribs or cubed (about 2½ inch) boneless beef chuck
- 1.5 tbsp kosher salt divided
- 3 tbsp avocado oil
- 5 large shallots quartered
- 2 tsp ginger powder
- 1 cup compatible red curry paste
- 3 cups coconut milk
- 1.5 cups chicken or beef stock
- 1/2 cup raw cashews
- 2 tbsp fish sauce
- 12 fresh or dried bay leaves
- 7 cinnamon sticks
- 7 whole star anise
- SEASON the beef evenly with 1 tablespoon of the salt.
- HEAT the avocado oil over medium-high heat in a large Dutch oven until shimmery. Working in batches to avoid crowding, brown the short ribs, turning to sear the tops, bottoms, and sides until they’re deep mahogany, about 3 minutes per side. Transfer to a plate when it’s done.
- REDUCE the heat under the pot to medium, then add the curry paste and remaining salt and stir well. Cook over medium heat, stirring every 20 seconds or so, until fragrant and slightly darker in color. Add the shallots and spices. Return the beef to the pot, stir, then add the cashews, bay leaves, coconut milk, stock and fish sauce.
- LET IT come to a simmer. Reduce the heat to maintain a very gentle simmer (push the pot off the burner a bit if it’s simmering too hard on low) and cook, covered, checking occasionally to keep the simmer very gentle, until the meat is fall-apart tender and the curry has thickened significantly to the texture of rich gravy, about 3 hours. A layer of flavorful, auburn-colored oil will cover the curry, so be sure to scoop deep and stir a bit when you serve.
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