Coconut-Curry Short Ribs

• 2 tablespoons Thai red curry paste
• 1/2 inch fresh ginger, peeled and coarsely chopped
• 7 scallions, coarsely chopped
• 3 garlic cloves, chopped
• 1/2 cup water
• 1 teaspoon vegetable oil
• 3 lbs boneless short ribs
• salt
• freshly ground black pepper
• 1 cup chicken stock
• 4 inches lemongrass, lightly crushed
• 3/4 cup coconut milk
• 1 tablespoon brown sugar or 1 tablespoon jaggery
• 1 jalapeno pepper, minced (remove ribs and seeds if you prefer)
• 1/2 cup cilantro
• 1/4 cup fresh lime juice or 1 lime, cut in wedges

1. Preheat oven to 275u0b0F In a blender, combine curry paste, ginger, scallions, garlic and water. Process until smooth and set aside.
2. In a large Dutch oven, heat vegetable oil over high heat. Season short ribs well with salt and pepper. Whent the oil is smoking, add meat and sear until browned, about 4 minutes on each side.
3. Pour off and discard oil. Add chicken stock, lemon grass and curry puree to the pot. Bring to a simmer, then cover and move to oven. Cook until short ribs can be easily pulled apart with a fork, 3-4 hours.
4. Remove meat to a plate. Skim and discard fat from surface of liquid; removed and discard lemongrass. Shred meat with two forks into large (two bite) pieces and return to soup. Place over medium-low heat and add coconut milk, brown sugar, jalapeno, cilantro and lime juice (if you are planning to store any of the leftovers for more than a couple of hours, leave out the lime juice and pass lime wedges at the table). Recover and cook until hot but not boiling, about 5 minutes. Serve with white rice.

red curry, ginger, scallions, garlic, water, vegetable oil, short ribs, salt, freshly ground black pepper, chicken stock, inches lemongrass, coconut milk, brown sugar, pepper, cilantro, lime juice

Taken from www.food.com/recipe/coconut-curry-short-ribs-446465 (may not work)