Short Rib Curry

25 minutes prep.

3 hours 30 minutes cooking

Serves 4

Ingredients

  • 2 Beef short ribs, boneless
  • 150mls grapeseed oil
  • 2 cm piece ginger, peeled and roughly sliced
  • 2 cm piece galangal, peeled and roughly sliced
  • 2 garlic cloves, peeled and roughly chopped
  • 1 red chilli, seeds removed
  • 2 birds eye chilli
  • 50grm Palm sugar, grated
  • 250mls chicken stock
  • 1 Lemongrass
  • 1 (400mls) tin coconut cream
  • 1 tin (400mls) coconut Milk
  • 1Tbs Fish sauce
  • 1 cassia bark
  • 1 star anise
  • 150g Pea Eggplants, picked off stem
  • 4 Apple Eggplant, cut into quarters
  • ½ kaffir lime, zest
  • 4 Kaffir Lime leaved, torn

Method

  1. Pre heat oven 160 degrees
  2. To make the curry paste, place 100mls of the grapeseed oil into a food processor with the ginger, galangal, garlic and chillies, blend until smooth paste.
  3. To Prepare the short rib using a sharp knife cut the short rib into 4cm cubes, place braising pan on a high heat and add in 50mls of the grapeseed oil, once the pan is hot place the shot rib into the pan and sear off until golden brown on all sides, remove the short rib from the pan and set aside.
  4. In the same braising pan place the curry paste and cook off for 3-4mins constantly stirring until the paste has caramelised, add in the grated palm sugar and continue to cook for a further 2 mins, deglaze the pan by adding in the chicken stock. Cut the lemongrass into 4cm lengths and crush with the back of a knife to release the flavour, place the lemongrass into the curry, add in the coconut cream and milk and stir through, add in the fish sauce and return the seared short rib back to the pan, bring the curry to a gentle boil add in the cassia bark and star anise, cover with a lid and place into the preheated oven and allow to cook for 3 hours or until the meat is tender and the sauce has thickened.
  5. Once the curry is cooked remove from the oven and add in the pea eggplants, quartered apple eggplants and the kaffir lime zest and leaves, place the lid back onto the pan and allow the eggplants to cook for 15-20 mins on a low heat until tender, remove from heat and allow to rest for 15 mins before serving.
  6. Serve with steamed rice.
RECIPES

Short Rib Curry

25 minutes prep.

3 hours 30 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 2 Beef short ribs, boneless
  • 150mls grapeseed oil
  • 2 cm piece ginger, peeled and roughly sliced
  • 2 cm piece galangal, peeled and roughly sliced
  • 2 garlic cloves, peeled and roughly chopped
  • 1 red chilli, seeds removed
  • 2 birds eye chilli
  • 50grm Palm sugar, grated
  • 250mls chicken stock
  • 1 Lemongrass
  • 1 (400mls) tin coconut cream
  • 1 tin (400mls) coconut Milk
  • 1Tbs Fish sauce
  • 1 cassia bark
  • 1 star anise
  • 150g Pea Eggplants, picked off stem
  • 4 Apple Eggplant, cut into quarters
  • ½ kaffir lime, zest
  • 4 Kaffir Lime leaved, torn

Method

  1. Pre heat oven 160 degrees
  2. To make the curry paste, place 100mls of the grapeseed oil into a food processor with the ginger, galangal, garlic and chillies, blend until smooth paste.
  3. To Prepare the short rib using a sharp knife cut the short rib into 4cm cubes, place braising pan on a high heat and add in 50mls of the grapeseed oil, once the pan is hot place the shot rib into the pan and sear off until golden brown on all sides, remove the short rib from the pan and set aside.
  4. In the same braising pan place the curry paste and cook off for 3-4mins constantly stirring until the paste has caramelised, add in the grated palm sugar and continue to cook for a further 2 mins, deglaze the pan by adding in the chicken stock. Cut the lemongrass into 4cm lengths and crush with the back of a knife to release the flavour, place the lemongrass into the curry, add in the coconut cream and milk and stir through, add in the fish sauce and return the seared short rib back to the pan, bring the curry to a gentle boil add in the cassia bark and star anise, cover with a lid and place into the preheated oven and allow to cook for 3 hours or until the meat is tender and the sauce has thickened.
  5. Once the curry is cooked remove from the oven and add in the pea eggplants, quartered apple eggplants and the kaffir lime zest and leaves, place the lid back onto the pan and allow the eggplants to cook for 15-20 mins on a low heat until tender, remove from heat and allow to rest for 15 mins before serving.
  6. Serve with steamed rice.
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