On my list of favorite ethnic cuisines, Thai food is actually pretty low. I think I always found it too sweet, too spicy, or both. But after going Paleo, I’ve noticed that Thai curries are a popular dish for cavepeople. Sarah Fragoso and Dain Sandoval have posted recipes for green and red curry, respectively. Intrigued, I decided to give Thai cuisine another shot.
I wanted to try my hand at making a Thai green curry but instead of using a quick-cooking meat, I wanted to use one of my favorite cuts for slow cooked stews: boneless short ribs. Forget chuck — without a doubt, boneless short ribs and brisket are my go-to cuts for slow simmering stews. These two cuts will yield perfectly tender, melt in your mouth beefy goodness even when you choose grass fed.
I threw together a Thai green curry that I slowly braised in the oven for a couple of hours and the resulting dish was pretty damn tasty. Plus, this dish can be made ahead on the weekend and reheated during your workweek. Win-win!
Get the recipe after the jump!