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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

  1. 20 short ribs of beef

  2. A good splash of vegetable oil

  3. 2 tins of coconut milk

  4. A bunch of fresh coriander

  5. 4 green chilli

  6. 2 shallots peeled and chopped

  7. 2 garlic clove

  8. 4 sticks of lemongrass

  9. A piece of fresh ginger peeled and chopped

  10. A piece of fresh galangal chopped

  11. A couple of teaspoons of palm sugar


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

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