Monday, July 11, 2011

Coconut Milk Red Curry Beef Short Ribs and Cauliflower - A Classic American Curry

If I had to (like at gun point) "invent" a new fusion cuisine, I'd go with "American Curry." It would combine the best of our country's classic stews with the exotic spices we associate with the cuisines of Asia. This simple, braised beef short ribs recipe is a good example of what that style of cooking could produce.

I really love to eat this kind of food. Who doesn’t love a nice batch of slow-cooked short ribs, but we can get in a rut with how they're presented. That's not an issue here, as the spicy-sweet, aromatic sauce makes them anything but ordinary. We should take a lesson from the lands of curry, and realize that comfort foods don't have to be bland to work their soul-warming magic.

I'm already getting excited thinking up American curry variations for things like chicken and biscuits, Texas chili, and Irish stew. This could be fun. Of course, I'd love to hear which iconic American stews you like to see given this treatment. Enjoy!

4 pounds beef short ribs
salt and pepper as needed
1 tsp garam masala
cayenne to taste
2 tsp vegetable oil
1 onion, chopped
1 tsp red curry paste, or to taste
2 tbsp tomato paste
4-6 cloves garlic
1 cup coconut milk
2 cups chicken broth
2 bay leaves
1 star anise
1 tsp fish sauce, or to taste
1 head cauliflower
4 green onions, chopped
1 cup chopped basil leaves

No comments:

Post a Comment