Spicy Short Rib Coconut Curry Brothy Rice Bowls
1h 30m
Serves 4
Directions
- 1Trim any excess fat from the short ribs and season them generously with kosher salt on all sides. Set the pressure cooker to sauté and add the neutral oil. Once hot, sear the short ribs deeply on all sides until well browned. Transfer the short ribs to a plate and set aside.
- 2Drain most of the rendered fat, leaving about a tablespoon in the pressure cooker. Add the red curry paste and cook, stirring frequently and scraping up all of the browned bits from the bottom of the pot, until slightly darkened and fragrant.
- 3Add the shallots, smashed garlic, and sliced ginger, stirring everything into the curry paste. Return the short ribs to the pot, then add the soy sauce, fish sauce, and brown sugar. Pour in enough beef stock to mostly submerge the short ribs.
- 4Seal the lid and pressure cook on high.
- 5Allow a natural release of the steam.
- 6Transfer the short ribs to a plate. Once cool enough to handle, shred the meat off of the bones.
- 7Strain the broth, discarding the shallots, garlic, and ginger, then return the broth to the pressure cooker. Stir in the coconut milk and taste, adding a little more soy sauce or fish sauce as needed.
- 8Divide the cooked rice between bowls and top with the shredded short rib. Ladle the coconut curry broth over top, then finish with sliced green onions, Thai basil, and sesame seeds.
Ingredients
- 2-2.5 lbs bone-in short rib, trimmed of excess fat
- kosher salt
- 1 tbsp neutral oil
- 3 tbsp red curry paste
- 2 shallot, halved
- 4-5 garlic clove, smashed
- 4 inch ginger, sliced in coins
- 2 tsp soy sauce
- 1 tsp fish sauce
- 1 tbsp brown sugar
- 3-4 cup beef stock
- 13.5 oz full fat canned coconut milk
- 2 cup cooked rice
- Thai basil (optional)
- to taste to taste green onion, sliced
- sesame seeds (optional)
- chili oil (optional)
Equipment
pressure cooker
Tips
- Boneless short ribs will work too, though bone-in adds extra richness.
- Adjust red curry paste to taste; for a milder curry, start with 2 tablespoons.
- If you prefer, you can experiment with yellow or green curry paste.
- A small yellow onion, quartered, can be used instead of shallots.
- Tamari or coconut aminos can be used instead of soy sauce.
- You can leave the fish sauce out if you don't have it.
- Chicken stock can be used instead of beef stock.
- Light coconut milk will work, but the broth will be thinner.
- Jasmine rice is recommended, but any rice or noodles work.
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