Short rib red curry
Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.
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Ingredients
|
1 |
|
short rib |
|
10 |
g |
coriander seeds |
|
20 |
g |
cumin seeds |
|
10 |
g |
cardamom |
|
2 |
tsp |
coriander seeds |
|
2 |
tsp |
fennel seeds |
|
50 |
g |
paprika |
|
2 |
cloves |
garlic |
|
15 |
g |
fresh galangal |
|
20 |
g |
fresh ginger |
|
1 |
tbsp |
tomato purée |
|
5 |
|
shallots |
|
8 |
|
kaffir lime leaves |
|
2 |
stalks |
lemongrass |
|
3 |
|
red chilli peppers |
|
1 |
l |
coconut milk |
|
1 |
l |
chicken stock |
Preparation method
- Trim and debone the short rib and cut into equal-sized pieces.
- To make the curry, crush all the dry spices in a mortar.
- Quickly fry the meat in a pan to give it a colour.
- Slice the shallots into rings and quickly fry together with the meat.
- Add the crushed dry spices and fry until the flavours are released.
- Grate the garlic, ginger, and galangal and add to the pan.
- Now add the coarsely chopped lemon grass, red chilli pepper, kaffir lime leaves, and the tomato purée.
- Deglaze with the chicken stock and then allow to gently reduce until nearly dry.
- Then add the coconut milk and season to taste.
Serving suggestions
- Serve with basmati rice or naan.
- Serve with white or green asparagus.