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


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 Emett
with 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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