Ingredients
The following ingredients have 5 Servings
- 2 pounds boneless short ribs trimmed, or a 3-pound chuck roast *see note above
- 2 tablespoons vegetable oil
- 4 tablespoons Thai red curry paste, divided
- 1 14-ounce can unsweetened coconut milk
- 4 teaspoons fish sauce
- 2 teaspoons sugar
- 1 Thai red Chile (optional), chopped (seeds removed or not depending on how hot you like it)
- 6 Kaffir lime leaves, middle vein removed and sliced very thin **see note above
- 1/3 cup unsalted dry-roasted peanuts, chopped fine
- 1 cup dry white rice (2 cups once cooked)
Instruction
- Cut the beef into small half-inch to 1-inch sized pieces. Place them into a medium to large sauce pan, cover with about an inch of water and bring to a boil. Cover, lower to a simmer and simmer slowly. If using boneless short ribs, cook 60-75 minutes until fall apart tender. If using chuck, cook for 30-45 minutes more until tender, adding a little more water if needed. Once cooked, discard water and hold beef for next step after rice. (Full disclosure: Jack couldn’t bear discarding the beef water, so he cooked it down and made some beef broth for lunch!)
- Begin preparing the rice. (The beef should be done cooking right about the same time as the rice.)
- In a large nonstick skillet over medium heat, add oil and once shimmering, add 2 tablespoons curry paste. Cook for 5-8 minutes until the paste turns dark red, almost brown.
- Add coconut milk, fish sauce, sugar, and the Thai chile if using. Add two more tablespoons curry paste along with cooked beef and mix to combine.
- Bring to a rapid simmer, stirring occasionally until sauce thickens and is reduced by half, about 12-15 minutes. Oil will start to appear on top, which is what you want.
- Add the sliced lime leaves and simmer for 1-2 more minutes until fragrant.
- Transfer to a serving bowl or platter and sprinkle on the chopped peanuts along with a few more finely sliced lime leaves. Serve with white rice.
