Peanut beef curry

Name: Peanut beef curry
Total time: 11700 s
Yield: 4 servings
Cuisine: American
Ingredients: 6-8 meaty beef short ribs; 1 onion, unpeeled and halved; 9 cloves garlic (6 peeled and whole, and 3 chopped); 2 bay leaves; 1 tbsp whole black peppercorns; 1 large shallot, chopped; 1 small nub ginger, sliced into matchsticks (about 1 tbsp); 1 can premium coconut milk; 4 tbsp Thai red curry paste; 2 tsp sugar; 3 tbsp crunchy peanut butter; 2 tbsp fish sauce; 1 tbsp spicy shrimp paste (ginisang bagoong); 2 tbsp rice wine vinegar; 300 g green beans, trimmed; 2 green onions, finely sliced

Robert Gonzal @robert

Vancouver BC

I was going to give this dish the cutesy name kare-curry, because it's a mashup of two of my favourite foods: kare-kare (Filipino peanut stew) and Thai red curry. I held back on that point, but did indulge a bit by using beef short ribs, one of the all-time awesome meats. The resulting dish was a little sweet, a little salty, a little funky, a little spicy, super savoury, and very, very rich. This recipe isn't for the meek-stomached or those on a diet, but if you're looking for a flavour punch to the taste buds, it's pretty great.

Robert Gonzal @robert

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Ingredients

3 hr 15 minutes

4 servings

6-8meaty beef short ribs
1onion, unpeeled and halved
9 clovesgarlic (6 peeled and whole, and 3 chopped)
2bay leaves
1 tbspwhole black peppercorns
1large shallot, chopped
1small nub ginger, sliced into matchsticks (about 1 tbsp)
1 canpremium coconut milk
4 tbspThai red curry paste
2 tspsugar
3 tbspcrunchy peanut butter
2 tbspfish sauce
1 tbspspicy shrimp paste (ginisang bagoong)
2 tbsprice wine vinegar
300 ggreen beans, trimmed
2green onions, finely sliced

Saved

Steps

3 hr 15 minutes

1

Put the ribs into a large pot and add the onion, whole garlic, bay leaves, peppercorns, and several pinches of salt. Add enough cold water to cover the ribs and put the pot on medium heat. Cover with a lid (leave it slightly ajar to help prevent boilovers) and simmer for 2 hours. Check the water level occasionally, and skim the surface to remove scum and pooled grease. Remove the ribs and about 1 1/2 cups of strained boiling liquid. Wipe clean the pot.
2

Put the pot back on medium heat with a splash of veg oil. Add the chopped garlic, shallot, and ginger and fry for about 1 minute until fragrant. Pour in the coconut milk and the reserved boiling liquid, then stir in the curry paste and sugar.
3

Once the sauce reaches a simmer, stir in the peanut butter until it melts. Add the fish sauce, shrimp paste, and rice wine vinegar. Drop in the ribs and simmer until the meat is tender and the sauce is reduced by about half, about 1 hour. Add the beans and simmer a final 3 or 4 minutes. Taste, and add extra fish sauce as required. If the sauce gets too thick, simply thin it with a little water. Garnish with a sprinkle of green onion, and serve with plenty of steamed rice and ice cold beer.