Gastronomixs

Short rib red curry

Creation by Edward de Ridder, NY Basement restaurant, Rotterdam, the Netherlands.

Short rib red curry

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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.

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