By JackieOhNo! on March 24, 2009
Photo by Nancy's Pantry
Photo by Nancy's Pantry
"Now you can have an intensely-flavored exotic meal on the table with very little effort! The lime zest and lime juices brighten the rich flavors, too."
Serving Size: 1 (293 g)
Servings Per Recipe: 6
"My son made this for my birthday dinner. Awesome!! Even better the next night, as we were able to remove much more of the fat after overnight refrigeration."
"I love this dish! I used pork ribs (cheaper) and they came out tender and flavorful. Next time I'll adjust to make more of the sauce, my hubby really enjoyed it. I will definitely make this again and again and again and again!"
"This is so flavorful! I made this a few years ago and absolutely loved it, then forgot about it for a while. When I saw short ribs on sale at the store it popped back into my head and I knew I had to make it again! YUM. I'm kind of a spice wimp but I think this level of spice is nice. I used less than 2lbs of ribs the second time and should have cut down on the cooking time - after 6 hours they were very well done. Served with cilantro on top and a squeeze of lime with bok choy on the side. Can't wait to make it again!"
"We really enjoyed this dish! The red chili paste was not hot and the addition of the coconut milk really added a nice background flavor. I used boneless short ribs and left them whole vs. shredding them. I also add more coconut milk as we really like the taste. Served this delicious meal over rice and added a side salad. Made for Everyday is a Holiday, July, 2012."
"This was pretty awesome! I must say though...I guess I need to find another Red Curry Paste. Mine is so hot and I've been burned (literally) many times by putting what the recipe called for that I went ahead and backed off on this one. Glad I did! I made 1 pound of boneless beef ribs so I cut everything in half except for the red curry paste...I used 1 tsp of red curry paste and then 2 tsp of yellow curry powder. It was still too hot for us and we like spicy food. Next time I will use 1/2 tsp red curry paste and 1 Tbsp yellow curry powder. I did not have fish sauce so I substituted with soy sauce. We served this over brown rice and garnished with green onions. I did not separate the liquid from solids as we enjoy all that good stuff in there, plus my boneless ribs pretty much have zero fat on them. I will be making this again! Thanks for posting!"
"Was just about to post this from the March 2009 Cooking Light issue. Thanks for saving me the typing."
"This s wonderful! Quick and easy to do even with browning the meat. I loved the spice and the lime. My boys thought this dish was great, however it does not make for 6 servings but really 4. Served it over yellow rice. Thanks for sharing."
"I live in Texas and love spicy food but I was worried about 2T of the red curry paste as that amount has been too hot in regular Thai dishes however...this was incredible and I agree with the first review I might add more next time. The zest and fresh lime juice create a perfectly layered flavor. I used Texmati brown rice and would recommend being very careful about the ziploc bag corner when you cut the corner off the bag. Easy and delicious!"
"If I could give this more than 5 stars I would!! Ooohhh, so good! It is worth the mess of browning meat...and I don't say that very often at all!! Could have a little more heat for my taste..but that is me. The only problem I have is with the serving size-granted 4 of the 6 in our family are boys and men that eat a lot. I did one and a half times the recipe and it was not enough. I would have to at least double it next time. And there will be many more next times!"