Best Ever Short Rib Green Curry | Thai Cooking with Chef Ian Kittichai

#Ian Kittichai #green curry,#Beef Ribs #Coconut Milk
Chef Ian shares his tips and tricks (mostly learned from his mother) for making the best green curry from scratch. He also shows you how to make coconut milk. Then, with all those fresh ingredients, he makes a fantastic green curry with tender beef short ribs. Let’s get cooking!
►► RECIPE INGREDIENTS
Curry
o 40 g green curry paste
o 1 piece short rib (220 g per piece)
o 7 g sweet basil
o 250 g coconut milk
o 10 g fish sauce
o 7 g palm sugar
o 40 g apple eggplant, halved
o 30 g berry eggplant
o 3 Makrut leaves
o 5 g finger peppers

TOPPINGS
o 5 g red finger chili, julienned
o 1 Makrut leaf, finely chopped
o 2 g finger chilli, sliced
• Green curry paste
o 5 g coriander seed, toasted
o 5 g cumin seed, toasted
o 5 g Thai salt
o 35 g green chili, thinly sliced
o 85 g lemon grass, thinly sliced
o 50 g Thai shallot
o 50 g Thai garlic
o 25 g galangal, thinly sliced, peeled
o 10 g Makrut zest
o 50 g green finger chili, sliced
o 12 g Shrimp paste
►►RECIPE STEP-BY-STEP COOKING
1. Mince together green chili, Makrut zest, lemongrass, galangal, Thai shallot, and garlic. Then, toast
coriander seeds and cumin to intensify their flavors before incorporating them into the mixture along with shrimp paste.
2. Making coconut milk: blend 800 grams of old coconut meat with water, then strain it through cheesecloth to extract the coconut milk from the meat.
3. Sauce: Add green curry paste to coconut milk and bring it to a boil, Add apple eggplant, berry eggplant, Makrut leaves, basil, and finger pepper, then season with fish sauce and palm sugar.
4. Meat: Season short rib with salt and pepper and sear with skin side down until the crust is nice and brown and rest it in the refrigerator for 30 minutes.
5. Put curry sauce with the meat and sous vide the seared short rib at 85 c for 12 hrs to make the rib more tender.
6. Add the short rib along with the curry sauce.
7. Plate the ribs with the flavorful curry sauce and garnish with julienned red finger chilies, Makrut lime leaves, and additional chili slices.