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Beef and Potato Curry with Lemon Grass and Coconut
Southeast Asian curries combine Indian influences with regional ingredients such as lemon grass and star anise. For this one, we took inspiration from a recipe in “Best of Malaysian Cooking” by Betty Saw, but instead of calling for a long list of spices, we use Indian curry powder as an easy flavor base; sambal oelek, an Indonesian-style chili paste, adds bright heat to the dish. Look for sambal in well-stocked supermarkets and Asian grocery stores; if it’s not available, chili-garlic paste is a good substitute. Serve the curry with lime wedges and jasmine rice.
pounds boneless beef short ribs, trimmed and sliced ⅛ inch thick against the grain
Kosher salt and ground black pepper
01Season the beef with salt and pepper; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, garlic, ginger, lemon grass, curry powder, star anise and 1 teaspoon salt. Cook, stirring often, until the onion begins to soften and the mixture is fragrant, about 3 minutes.
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Hi Michael -
Yes, just remove the bone and slice as instructed in the recipe. You will also need to account for the difference in weight between boneless and bone-in. My guess is you may need about 2 1/2- 3 lbs of bone-in ribs to yield 1 1/2 lbs of boneless, but it is highly dependent on the bone to meat ratio of the meat you purchase. Buy a bit extra just to be sure you have enough meat for the meal.
The Milk Street Team
We couldn’t find boneless beef short ribs, so we used chuck roast instead. Cut it into two-inch-wide pieces with the grading, put it in the freezer for about 30 minutes, then sliced it thinly against the grain as instructed. It took about 45 minutes to get everything tender. Agree with the need to serve with rice. The sauce is excellent.
Excellent! Next time I make this I will serve it with rice to soak up every drop of the delicious gravy.