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 has posted recipes for green and red curry. 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!
Time to make Beef Short Ribs with Thai Green Curry
Serves 8-10
Ingredients:
- 4 pounds of grass fed boneless beef short ribs, trimmed and cut into 1½ inch cubes
- ¼ cup + 1 tablespoon of Thai green curry paste
- 1 cup of coconut cream
- 4 cups of coconut milk
- 3 tablespoons of Red Boat fish sauce
- 1 pound carrots, peeled and cut into 1½ pieces
- 1 large onion, cut medium
- ¼ cup applesauce
- 1 pound of mixed frozen veggies
- Kosher salt
- Freshly ground black pepper
- Juice from one lime
- ½ cup basil leaves, coarsely chopped
- ½ cup mint leaves, coarsely chopped
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I preheated the oven to 300 F, prepped and gathered my ingredients…
…and tossed the short ribs with salt and pepper.
I heated a large Dutch oven over high heat and added the coconut cream…
…and Thai green curry paste.
I whisked constantly until the the liquid evaporated and the cream separated into oil and coconut solids. I continued whisking until the curry paste became very fragrant.
This step takes about 10 minutes. Be patient!
Next, I whisked in the coconut milk, fish sauce, and applesauce. I brought the liquid up to a boil and simmered for about 5 minutes to thicken the sauce.
I added the short ribs, onions, and carrots…
…and stirred to combine.
I increased the temperature and brought the curry to a boil. Then, I put on the lid and transferred the pot to the oven. I let the curry braise in the oven for 2 hours (or until the short ribs were nice and tender).
At this point, I defatted the curry and transferred everything to a storage container and placed it in the freezer. (If you aren’t freezing your stew, please let it chill in the fridge for at least a day to let the flavors meld.)
When I was ready to serve the stew, I took it out of the freezer…
…nuked it for a few minutes to defrost it and dumped it in a pot on the stove.
I heated stew on high until it came to a boil and then I lowered the heat and let it simmer for about 10-15 minutes.
I added a bag of frozen veggies to the pot and simmered the curry for an additional 10 minutes.
(You should definitely add a bag of frozen veggies because the carrots and onions melt into the sauce.)
I adjusted for seasoning and took the curry off the heat.
Right before serving the stew, I added the basil, mint, and lime juice.
Yummy! Make a big batch of this stew and keep it in the freezer so you can heat up quick, comforting grub at a moment’s notice.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Beef Short ribs with Thai Green Curry
Ingredients
- 4 pounds grass fed boneless beef short ribs trimmed. and cut into 1½ inch cubes
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 cup coconut cream
- ¼ cup Thai green curry paste
- 4 cups coconut milk
- 3 tablespoons Red Boat fish sauce
- ¼ cup applesauce
- 1 large onion cut medium
- 1 pound carrots peeled and cut into 1½ inch pieces
- 1 pound mixed frozen veggies
- ½ cup basil leaves coarsely chopped
- ½ cup mint leaves coarsely chopped
- Juice from one lime
Instructions
- Preheat your oven to 300°F. While it's heating up, prep and gather your ingredients.
- Place the short ribs in a bowl and toss with salt and pepper.
- Heat a large Dutch oven over high heat and add in the coconut cream and the Thai green curry paste.
- Whisk the mixture constantly until the liquid evaporates and the cream separates into oil and coconut solids. Continue whisking until the curry paste becomes fragrant. This will take about 10 minutes so be patient!
- Whisk in the coconut milk, fish sauce, and apple sauce. Bring the liquid up to a boil and simmer for about 5 minutes to thicken the sauce.
- Add into the Dutch oven the short ribs, onions, and carrots. Stir to combine.
- Increase the temperature and bring the curry to a boil. Put the lid on and transfer the pot to the oven and let the curry braise for 2 hours (or until the short ribs are nice and tender).
- At this point, I defatted the curry and transferred everything to a storage container and placed it in the freezer. (If you aren’t freezing your stew, please let it chill in the fridge for at least a day to let the flavors meld.)
- When you're ready to eat your creation, take it out of the freezer and nuke it for a few minutes to defrost it and dump it in a pot on the stove.
- Heat the stew on high until everything comes to a boil. Then, lower the heat and let it simmer for 10-15. minutes.
- Add the bag of the frozen veggies and simmer the curry for an additional 10 minutes.
- Adjust for seasoning and top it with basil, mint, and lime juice!
Nutrition
