It’s Time To Make Short Rib Curry!

When I buy ribs I always request the butcher to cut the whole rack of ribs into half lengthwise.

Before cooking…

Rinse and remove the felt, the thin layer of membrane usually attached to the back of the rib.

Cut them into small pieces.

Next, prepare the onion paste…

Place the chopped yellow onion into a food processor with:
4 cloves of garlic
10 raw almond nuts or 6 candle nuts
1 thumb size chunk of fresh ginger

Grind them into a fine paste.

Then, in a small bowl…

Mix Babas meat curry powder with 1 tablespoon of water at a time to make a thick curry paste.

In a wok…

Heat oil with medium heat.

When the oil is almost heated, swirl it around the wok and reduce the heat to low.

Carefully add the ground onion paste ingredients from the side of the wok into the oil to prevent splatter.

Then, slowly increase the heat to medium while stirring the onion paste to cook it.

 

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Keep stirring until paste becomes thicker and more fragrant.

Add the curry paste and keep stirring it until it thickens.

This will take about 5 minutes.

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Add ribs into the curry paste and stir to coat well.

Keep stiring to prevent base of the wok from sticking. Lower the heat when necessary.

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When the outside of meat starts to cook, add coconut cream (or coconut milk), chicken broth and the rest of the ingredients. Stir to mix well.

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Let it simmer in low heat with a lid on.

Stir every 10 minutes to prevent the bottom of the wok from burning.

Simmer till the ribs are tender and the curry sauce thickened, for about one hour.

Add a little more water along the way, if necessary, until the ribs are tender.

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Use a fork to pierce into a thick piece of rib.

When it is easily pierce through the meat, the ribs are ready. Taste before adding salt. Serve warm.

I find that it is best to serve this pork short rib curry with turmeric roasted cauliflower and freshly baked almond psyllium bun to dip in the curry sauce.

My family loves it and each time I cook this dish there’s no leftovers!

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Here is the recipe:

Short Rib Curry
Author: 
Recipe type: Low carb meat
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paste ingredients:
  • 1 medium sweet yellow onion, chopped
  • 4 cloves garlic
  • 10 raw almonds (or 6 candle nuts)
  • 1 thumbsize fresh ginger pieces
  • Other ingredients:
  • 4 tablespoons curry powder (Babas meat curry powder)
  • 4 tablespoons water
  • 4 tablespoons coconut oil
  • 1 rack (1.5 pound) pork short ribs
  • 2 cups coconut cream (or coconut milk)
  • 1 cup of chicken broth
  • 2 cinnamon stick
  • 2 star anise
  • Salt to taste
Preparation
  1. In a small bowl, mix curry powder with a tablespoon of water at a time to make a thick curry paste.
  2. In a food processor, grind the onion, garlic, almond or candle nut, and ginger until it become a paste.
  3. In a wok, heat oil with medium heat. When oil is almost heated, swirl oil around wok and reduce heat to low. Carefully add grinded paste ingredients from the side of the wok into the oil to prevent splatter.
  4. Stir to cook the onion paste and slowly increase heat to medium, keep stirring until paste become thicker and fragrant. Add curry paste and keep stirring to mix until thicken, about 5 minutes.
  5. Add ribs into the curry paste and stir to coat well. Keep stiring to prevent base of the wok from sticking. Lower the heat when necessary. When the outside of meat starts to cook, add coconut cream or coconut milk, broth and the rest of the ingredients. Stir to mix well.
  6. Let it simmer in low heat with a lid on. Stir every 10 minutes to prevent the bottom of the wok from burning. Simmer till the ribs are tender and the curry sauce thickened, for about one hour. Add a little more water along the way if necessary.
  7. Use a fork to pierce into a thick piece of rib. When it is easily pierce through then the ribs are ready to serve, Taste before adding salt. Serve warm.

Each serving contains 13.7 g total carb, 8.6 g net carb, 36.8 g protein and 51 g fat.

 

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