Thai Coconut-Peanut Braised Beef Curry

Prepared with store-bought red curry paste and peanut butter for easy preparation, this Thai-style stove-top braised short rib is basically a coconut curry that is rich, aromatic and flavourful. Serve over fragrant jasmine rice as suggested or with rice noodles. For a really meaty serving, look for thick-cut short ribs that are about 4 inches (10 cm) long, or substitute with 12 thick-cut boneless short ribs.
Yield 6 Servings Prep. Time 20 min Cooking Time 155 min Total Time 175 min


Here are the following ingredients:

  • 6 Beef Bone-in Short Ribs, about 2 inches (5 cm) thick (about 3 lb/1.5 kg)
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • 3 tbsp (45 mL) vegetable oil, divided
  • 2 large shallots, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) minced gingerroot
  • 1 tsp (5 mL) EACH ground cumin and coriander
  • 3 tbsp (45 mL) Thai red curry paste
  • 1 can (400 mL) coconut milk
  • ½ cup (125 mL) peanut butter
  • ¼ cup (60 mL) soy sauce
  • 2 tbsp (30 mL) EACH packed brown sugar and fish sauce
  • 2 carrots, cut into 2-inch (5 cm) chunks
  • 1 sweet red pepper, cut into 2-inch (5 cm) chunks
  • 2 cups (500 mL) small broccoli florets or sliced snap peas
  • 1 cup (250 mL) fresh Thai basil leaves, torn, divided
  • 2 tbsp (30 mL) fresh lime juice
  • Hot cooked jasmine rice
  • Thin slices Thai chili peppers (optional)
  • Chopped peanuts (optional)
  • Lime wedges

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat short ribs dry with paper towel. Season all over with salt and pepper. Heat 1 tbsp (15 mL) oil over medium-high heat in a Dutch oven or enamelled cast-iron roaster; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer ribs to a plate.

  2. Reduce heat to medium and add any remaining oil to pot. Add shallots, garlic, gingerroot, cumin and coriander; cook, stirring, for 2 to 3 minutes or until shallots are starting to soften. Stir in curry paste; cook, stirring, for 1 to 2 minutes or until fragrant. Add 1½ cups (375 mL) water, coconut milk, peanut butter, soy sauce, sugar and fish sauce. Increase heat to high and bring to a boil, scraping up any browned bits from pan. Return ribs and any accumulated juices to the pan.

  3. Cover, reduce heat to medium-low and simmer for 1½ hours. Stir in carrots and red pepper; simmer, adding additional water if needed to keep beef covered while braising, for about 30 to 40 minutes or until beef and vegetable are fork-tender. Remove from heat.

  4. Transfer beef to a bowl with a slotted spoon; cover to keep warm.

  5. Skim any fat from sauce and discard. Stir broccoli into sauce and bring to a simmer over medium heat. Simmer for about 3 minutes or until broccoli is crisp-tender. Stir in half the basil and the lime juice.

  6. Divide rice evenly among shallow serving bowls. Top each serving with a short rib; ladle vegetables and sauce over top. Garnish with remaining basil and chili peppers and peanuts, as desired, and serve with lime wedges.