Ingredients
| 3 litres water or beef stock | |
| 1kg beef short ribs | |
| 50ml vegetable oil | |
| 120g green curry paste | |
| 2½ cups (600ml) coconut milk | |
| 2-3 teaspoons Thai fish sauce | |
| ½ teaspoon palm sugar | |
| 20g pea eggplants or berry eggplants | |
| 2-3 makrut (kaffir) lime leaves, veins removed and torn into halves | |
| 10 Thai basil leaves | |
| 1 red finger chilli pepper, de-seeded and julienned | |
| steamed jasmine rice, to serve |
Instructions
| 1. | In a large saucepan, bring the water or stock to the boil over a high heat. |
| 2. | Add the ribs, reduce the heat to medium-low and simmer gently for 2-3 hours or until tender. Set aside. |
| 3. | Heat a frying pan over a medium heat, and add the vegetable oil and curry paste. |
| 4. | Cook, stirring, for 5 to 10 minutes. Add the coconut milk, stir in and bring to the boil. |
| 5. | Add the Thai fish sauce to taste, palm sugar, cooked ribs, eggplants, makrut (kaffir) lime leaves and Thai basil leaves, and bring back to the boil. |
| 6. | Ladle into bowls and garnish with chilli pepper. |
| 7. | Serve with steamed jasmine rice on the side. |
Edited extract reproduced with permission from The Recipe, Josh Emettwith photography by Kieran E. Scott, published by Upstart Press, $49.99.
Cover copyright © Josh Emett
Design copyright © Blackwell and Ruth Ltd, 2019
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