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Beef Short ribs with Thai Green Curry

This curry is delicious and damn tasty. Plus, this dish can be made ahead on the weekend and reheated during your workweek. Win-win!
Prep Time15 mins
Cook Time2 hrs 45 mins
Total Time3 hrs
Course: Dinner
Cuisine: Thai
Keyword: Dairy-free, gluten-free, paleo, Whole30
Servings: 10
Calories: 636kcal

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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 636kcal | Carbohydrates: 17g | Protein: 40g | Fat: 47g | Fiber: 4g | Sugar: 4g