I love my spices, I don’t claim to know a great deal about them! But I do know when something tastes great, This recipe is one of those, something to nibble on when you’re sitting down watching the football, kind of foods I think, I’m using beef short ribs, but you could easily use pork if you want
This recipe will serve 4 people
Shopping list
20 short ribs of beef
A good splash of vegetable oil
2 tins of coconut milk
A bunch of fresh coriander
4 green chilli
2 shallots peeled and chopped
2 garlic clove
4 sticks of lemongrass
A piece of fresh ginger peeled and chopped
A piece of fresh galangal chopped
A couple of teaspoons of palm sugar
Method
1. Pre heat your oven to 140c
2. Put 3 sticks of lemongrass, garlic, shallots, coriander stalks, 2 chilli and ginger into a food processor and blitz to a paste
3. Open the coconut milk, keep the cream and milk separate, add the cream to a saucepan with the spicy paste and cook on a low heat for a couple of minutes
4. Add the coconut milk and continue to cook for 2 minutes
5. In a pan brown the ribs in batches on all sides until nicely coloured
6. Cover in the spicy sauce mixture and place the ribs into the oven
7. Cook for 2-2 1/2 hours, the meat will come easily away from the bones
8. Lift the ribs from the sauce, keep to one side, put the pan onto a heat, add the galangal, extra chilli, palm sugar and bring to a boil for 1 minute
9. Strain the sauce over your ribs , scatter freshly chopped coriander over and serve and enjoy