Chef Andre Natera shares his recipe for Thai Green Curry With Braised Short Ribs from Village Marquee Grill and Bar in Highland Park Village.
Thai Green Curry With Braised Short Ribs
Serves 4 (With reserved curry paste for the future)
Green Curry Paste
1 Tbsp Coriander Seeds
2 tsp Cumin Seeds
1 tsp Black Peppercorns
½ cups Cilantro Stems and leaves
1.5 tsp Kosher Salt
½ cup Lemongrass minced
¼ cup Garlic chopped
¼ cup Shallots
2 tbsp Glanagal or ginger
1 tbsp Lime Zest
½ cup Green Thai Chili
2 tbsp Shrimp Paste
3 tbsp Canola Oil
Coconut Green Curry
¼ each Minced Onion
2 Shallots Sliced
3 TbspCurry Paste
1 cup Chicken Stock
4 cups Coconut Milk
3 ea Kafir Lime
1 tbsp Palm Sugar
2 tbsp Fish Sauce
Lemongrass Braised Short-Rib
2 lb Beef Short Ribs
2 stalks Lemongrass chopped
½ cup Soy Sauce
4 cups Beef Stock
Curry Paste:
Place all ingredients in a blender and pulse several times scraping down occasionally and continue blending to achieve paste like consistency.
Curry Sauce:
In a heavy bottomed sauce pot add enough oil to fry the onions and shallots until well browned. Add the curry paste and brown slightly while constantly stirring then add the chicken stock and coconut milk, fish sauce, sugar and kafir lime leaves and bring to a simmer. Simmer for 20 minutes and strain.
The Scene
Short Ribs:
Sear beef short ribs in a skillet until well caramelized on both sides and place in a braising pot cover with the remaining ingredients and and place in a 300 degree oven for approximately 3 hours and check to ensure it is fall apart tender. If not place back in the oven and continue to cook for one more hour.
