Beef Short Rib Curry

barbara lentz


Very flavorful Malaysian dish


☆☆☆☆☆ 0 votes

10 Min
3 Hr 15 Min
Stove Top


  • 3 small
    shallots rough chop
  • 2
    inch piece ginger rough chop
  • 2 stalk(s)
    lemongrass peeled and rough chop
  • ·
    juice and zest of 1 lime
  • 8 clove
  • 2 tsp
    each salt, red pepper flakes, ground turmeric and ground coriander
  • 1 tsp
  • 2 Tbsp
    vegetable oil
  • 2 lb
    boneless beef short ribs cut into cubes
  • 1 can(s)
    coconut milk
  • 1/2 c
    brown sugar
  • ·
    cooked rice or noodles for serving
  • ·
    fresh cilantro and green onions for garnish

How to Make Beef Short Rib Curry


  1. Place shallots, ginger, lemongrass, lime juice and zest, garlic, red pepper flakes, turmeric, salt, coriander and cinnamon in a food processor and process with 1/4 cup water until smooth.
  2. In a large dutch oven add the oil brown the meat in batches until all pieces have a nice crust. Place the meat in a bowl and add a little wine or water and scrap up the bits on the bottom of the pan and add that to the meat. Set aside
  3. Add the mixture from the food processor and cook on med high for 3 minutes. Add the coconut milk and brown sugar and cook until the sugar is dissolved. Add the meat back to the pan. Bring to a low boil and reduce the heat to low cover and let it cook for 3 hours. checking to make sure it doesn't get to dry. Add some water or beef broth if needed
  4. Serve over rice garnished with cilantro and green onions

Printable Recipe Card

About Beef Short Rib Curry

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian

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