Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coconut-Curry Short Ribs Recipe
    Lost? Site Map

    Coconut-Curry Short Ribs

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    DrGaellon's Note:

    This Thai-inspired pot of short ribs cooks long and slow in a low oven, filling the house with rich aromas. From Tasting Table (

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 275°F In a blender, combine curry paste, ginger, scallions, garlic and water. Process until smooth and set aside.
    2. 2
      In a large Dutch oven, heat vegetable oil over high heat. Season short ribs well with salt and pepper. Whent the oil is smoking, add meat and sear until browned, about 4 minutes on each side.
    3. 3
      Pour off and discard oil. Add chicken stock, lemon grass and curry puree to the pot. Bring to a simmer, then cover and move to oven. Cook until short ribs can be easily pulled apart with a fork, 3-4 hours.
    4. 4
      Remove meat to a plate. Skim and discard fat from surface of liquid; removed and discard lemongrass. Shred meat with two forks into large (two bite) pieces and return to soup. Place over medium-low heat and add coconut milk, brown sugar, jalapeno, cilantro and lime juice (if you are planning to store any of the leftovers for more than a couple of hours, leave out the lime juice and pass lime wedges at the table). Recover and cook until hot but not boiling, about 5 minutes. Serve with white rice.

    Ratings & Reviews:


    Nutritional Facts for Coconut-Curry Short Ribs

    Serving Size: 1 (339 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 945.9
    Calories from Fat 771
    Total Fat 85.7 g
    Saturated Fat 39.9 g
    Cholesterol 164.5 mg
    Sodium 186.1 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 1.4 g
    Sugars 5.8 g
    Protein 33.4 g

    The following items or measurements are not included:

    Thai red curry paste

    fresh ginger


    Ideas from


    Over 475,000 Recipes Network of Sites