Southern Thai Dry Chilli Curry with Beef Short Ribs
Southern Thai Dry Chilli Curry with Beef Short Ribs
Ingredients
For the Beef Short Ribs
- 3 whole beef short ribs
- salt, as needed
- 1/2 tablespoon coconut oil
For the Spice Blend
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
For the Curry Paste
- 8 Asian shallots
- 1 lemongrass stalk
- 6 garlic cloves
- 3 coriander roots
- 1 thumb-sized piece galangal
- 1/2 inch piece ginger
- 1/2 thumb-sized piece fresh turmeric
- 12 dried red chillies, soaked
- 1/2 tablespoon Thai fermented shrimp paste
For Braising and Finishing
- beef bone stock, as needed
- 3 makrut lime leaves
- 1 tablespoon tamarind purée
- 1/2 tablespoon xanthan gum, optional
- coriander leaves, to finish
- fried lemongrass, to finish
Instructions
- 1
Season the beef short ribs generously with salt.
⏱️ 5 min
- 2
In a dry pan, toast the coriander seeds and cumin seeds over low heat until fragrant, about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min
- 3
Grind the toasted coriander and cumin seeds into a fine powder using a spice grinder or mortar and pestle.
⏱️ 2 min
- 4
In a food processor, pulse the Asian shallots, lemongrass stalk, garlic cloves, coriander roots, galangal, ginger, fresh turmeric, and soaked dried red chillies until the mixture is coarse.
⏱️ 5 min
- 5
Transfer the pulsed ingredients from the food processor to a large mortar and pestle.
⏱️ 1 min
- 6
Add the ground coriander and cumin spices and the Thai fermented shrimp paste to the mortar and pestle.
⏱️ 1 min
- 7
Pound the mixture for 10–15 minutes until it is well combined and forms a smooth, aromatic curry paste. This step is crucial for developing flavor.
⏱️ 15 min
- 8
Preheat your oven to 150°C (300°F).
⏱️ 10 min•🌡️ 150
- 9
Heat the coconut oil in a large Dutch oven over medium-high heat.
⏱️ 2 min
- 10
Sear the seasoned short ribs in the hot Dutch oven until well browned on all sides, allowing their fat to render. This will take about 3-5 minutes per side.
⏱️ 15 min
- 11
Remove the seared ribs from the Dutch oven and set them aside on a plate.
⏱️ 1 min
- 12
Add the prepared curry paste to the rendered fat in the Dutch oven. Cook the curry paste over medium heat for around 20 minutes, stirring frequently, until it is deeply fragrant and has cooked down, separating from the oil.
⏱️ 20 min
- 13
Pour in enough beef bone stock to almost cover the ribs, then add the makrut lime leaves and tamarind purée to the pot. Stir to combine.
⏱️ 2 min
- 14
Return the seared ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.
⏱️ 1 min
- 15
Cover the Dutch oven with a cartouche (a parchment paper lid) directly on top of the liquid, then place the lid on the Dutch oven.
⏱️ 1 min
- 16
Transfer the Dutch oven to the preheated oven and braise for 2½ hours, or until the ribs are fork-tender.
⏱️ 150 min•🌡️ 150
- 17
Carefully remove the ribs from the Dutch oven and set them aside. Discard the makrut lime leaves.
⏱️ 2 min
- 18
Skim off any excess fat from the surface of the sauce in the Dutch oven.
⏱️ 3 min
- 19
Place the Dutch oven back on the stovetop over medium-high heat. Reduce the sauce, stirring occasionally, until it is rich, concentrated, and has reached your desired consistency.
⏱️ 10 min
- 20
If desired, whisk in the xanthan gum to further thicken the sauce. Start with a small amount and add more gradually until the desired thickness is achieved.
⏱️ 2 min
- 21
Spoon the rich curry sauce generously over the braised short ribs.
⏱️ 1 min
- 22
Finish the dish by garnishing with fresh coriander leaves and fried lemongrass.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Southern Thai Dry Chilli Curry with Beef Short Ribs
For the Beef Short Ribs
- 3 whole beef short ribs
- salt, as needed
- 1/2 tablespoon coconut oil
For the Spice Blend
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
For the Curry Paste
- 8 Asian shallots
- 1 lemongrass stalk
- 6 garlic cloves
- 3 coriander roots
- 1 thumb-sized piece galangal
- 1/2 inch piece ginger
- 1/2 thumb-sized piece fresh turmeric
- 12 dried red chillies, soaked
- 1/2 tablespoon Thai fermented shrimp paste
For Braising and Finishing
- beef bone stock, as needed
- 3 makrut lime leaves
- 1 tablespoon tamarind purée
- 1/2 tablespoon xanthan gum, optional
- coriander leaves, to finish
- fried lemongrass, to finish
Instructions
- 1
Season the beef short ribs generously with salt.
⏱️ 5 min - 2
In a dry pan, toast the coriander seeds and cumin seeds over low heat until fragrant, about 2-3 minutes. Be careful not to burn them.
⏱️ 3 min - 3
Grind the toasted coriander and cumin seeds into a fine powder using a spice grinder or mortar and pestle.
⏱️ 2 min - 4
In a food processor, pulse the Asian shallots, lemongrass stalk, garlic cloves, coriander roots, galangal, ginger, fresh turmeric, and soaked dried red chillies until the mixture is coarse.
⏱️ 5 min - 5
Transfer the pulsed ingredients from the food processor to a large mortar and pestle.
⏱️ 1 min - 6
Add the ground coriander and cumin spices and the Thai fermented shrimp paste to the mortar and pestle.
⏱️ 1 min - 7
Pound the mixture for 10–15 minutes until it is well combined and forms a smooth, aromatic curry paste. This step is crucial for developing flavor.
⏱️ 15 min - 8
Preheat your oven to 150°C (300°F).
⏱️ 10 min•🌡️ 150 - 9
Heat the coconut oil in a large Dutch oven over medium-high heat.
⏱️ 2 min - 10
Sear the seasoned short ribs in the hot Dutch oven until well browned on all sides, allowing their fat to render. This will take about 3-5 minutes per side.
⏱️ 15 min - 11
Remove the seared ribs from the Dutch oven and set them aside on a plate.
⏱️ 1 min - 12
Add the prepared curry paste to the rendered fat in the Dutch oven. Cook the curry paste over medium heat for around 20 minutes, stirring frequently, until it is deeply fragrant and has cooked down, separating from the oil.
⏱️ 20 min - 13
Pour in enough beef bone stock to almost cover the ribs, then add the makrut lime leaves and tamarind purée to the pot. Stir to combine.
⏱️ 2 min - 14
Return the seared ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.
⏱️ 1 min - 15
Cover the Dutch oven with a cartouche (a parchment paper lid) directly on top of the liquid, then place the lid on the Dutch oven.
⏱️ 1 min - 16
Transfer the Dutch oven to the preheated oven and braise for 2½ hours, or until the ribs are fork-tender.
⏱️ 150 min•🌡️ 150 - 17
Carefully remove the ribs from the Dutch oven and set them aside. Discard the makrut lime leaves.
⏱️ 2 min - 18
Skim off any excess fat from the surface of the sauce in the Dutch oven.
⏱️ 3 min - 19
Place the Dutch oven back on the stovetop over medium-high heat. Reduce the sauce, stirring occasionally, until it is rich, concentrated, and has reached your desired consistency.
⏱️ 10 min - 20
If desired, whisk in the xanthan gum to further thicken the sauce. Start with a small amount and add more gradually until the desired thickness is achieved.
⏱️ 2 min - 21
Spoon the rich curry sauce generously over the braised short ribs.
⏱️ 1 min - 22
Finish the dish by garnishing with fresh coriander leaves and fried lemongrass.
⏱️ 1 min