Name: Short Rib Coconut Curry
Ingredients: 1 cup shallots, roughly chopped; 6 cloves garlic, roughly chopped; 2 stalks lemongrass, bruised, chopped; 2 limes, zested and juiced; 2 stalks scallion, thinly sliced; 1 red chile, thinly sliced; cooked rice; 1 can coconut milk, shaken vigorusly; 2 tsp kosher salt, mortons; 1/2 cup water; canola oil; 1 tsp cinnamon, ground; 1 1/2 tsp corrainder, toasted and ground; 2 tsp tumeric, ground; 1 tbs red pepper flakes; 1 tsp black pepper, ground; 3 lbs boneless short rib

Melty short rib yum covered in spicy awesome sauce. Made in the instant pot, this is not quite beef rendang. Think of it as the cool easy going cousin.

Serves 4, Takes 2 hours

To amp up the spicy, add more red pepper flakes. you could even spin a pepper into the paste if you like.

If you like your curry to have some sweetness, add some brown sugar to the coconut milk. 2-4 tbs will do the trick

I sub lime zest and juice for kaffir lime leaves. It’s not quite the same, but with this many ingredients and not being a restaurant, it’s ok.

Adapted from Chrissy Teigen’s Cravings hungry for more and from various internet rendang recipes. They all rely on a long cook in a dutch oven to really reduce the sauce. Do that and you really will have rendang.

Mise en Place

Produce

1 cupshallots, roughly chopped
6 clovesgarlic, roughly chopped
2 stalkslemongrass, bruised, chopped
2limes, zested and juiced
2 stalksscallion, thinly sliced
1red chile, thinly sliced

Staples

cooked rice
1 cancoconut milk, shaken vigorusly
2 tspkosher salt, mortons
1/2 cupwater
canola oil

Spices

1 tspcinnamon, ground
1 1/2 tspcorrainder, toasted and ground
2 tsptumeric, ground
1 tbsred pepper flakes
1 tspblack pepper, ground

Meat

3 lbsboneless short rib

Directions

put shallots, garlic, lemon grass, lime zest, spices, kosher salt, and water in mason jar

blend to smooth paste

season ribs with kosher salt and pepper

add oil to instant pot, and brown short ribs in batches, a few minutes a side

evac short ribs to bowl

when ribs are all brown add spice paste and bring to a boil, scrape up any browned bits from beef

cook paste 5 minutes, and then add beef back

close lid and pressure cook on high for 50 minutes

after 50 minutes, let naturally relase for 15 minutes

meanwhile, reduce coconut milk by 50% in sauce pan over medium low heat

release instant pot, and using a slotted spoon evac beef to plate

stir in coconut milk and turn instant pot back to saute mode

reduce sauce till thick

add lime juice and whisk to combine

add beef and juices back in (you could shred the beef if you like)

serve over rice