Short ribs slow-roasted in coconut milk from Bon Appétit Magazine, March 2018 (page 89)

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Notes about this recipe

  • Fishboy9123 on January 06, 2022

    Added 5 dried Thai Chilis, 1 ground star anise, 5 ground cloves, 5 green cardmom pod seeds, 1 tbsp tumeric powder, 1/2 cup coconut flakes, 1 tbsp tamarind paste, 3 Kaffir Lime Leaves, doubled everything else to make twice the sauce. Added 3 short whole cinnamon sticks to the pan.

  • yassoma on December 28, 2020

    Absolutely flawless. I made this three times so far, and it improves with the quality of the short ribs. It is super, super easy to make, and tastes more complicated than the effort involved.

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