Level: Medium | Total Time: 3 hours | Yield: 4 servings
This will be the recipe description. Savor never stops searching the world for the next big flavor and the experience only ethnic food can create. This love for international flavors is driving the hottest emerging trends in food, and Savor Imports can help bring them to your menu.
Ingredients
- 6 tbsp Savor Massaman Curry Paste
- 14 oz Savor Coconut Milk
- 2 cups Savor IQF Butternut Squash (1/2-inch cube)
- 2 cups Savor RTE IQF Jasmine Rice
- 4 tbsp Savor Coconut Oil
- 2 pounds boneless beef short rib
- 8 oz Vegetable Broth
- 3 tbsp Fish Sauce
- 3 tbsp Palm Sugar, chopped
- 2 tbsp Tamarind Juice (Tamarind Paste or Concentrate)
- 6 Baby Bok Choy, halved & steamed
- 1 Large onion, sliced
- 1/3 cup Roasted peanuts, chopped
- 1 oz Salt
- 1 oz Pepper
Chef's Notes (or Cooking Tips)
Directions
Preparation for Beef Ribs:
- Season boneless beef ribs with salt and pepper.
- Heat 2 tbsp of Savor coconut oil in a heavy bottom pot or rimmed pan over medium high heat. Sear boneless beef ribs for 1-2 minutes on each side. Once beef ribs are seared, remove from pan and reserve.
- In same pan, add 8 oz. broth, 1 tbsp of Savor curry paste and 1 tbsp fish sauce and 4 oz. Savor coconut milk. Mix thoroughly.
- Add seared beef ribs to pan with liquid and place in a pre-heated 325-degree oven and let braise for 2 ½ hours or until tender.
Preparation for Massaman Curry:
- In another heavy bottom pot (this will be the curry pot), add the remaining coconut milk, curry paste, broth, fish sauce, palm sugar and tamarind. Bring mixture to a simmer and reduce by half.
- Add reserved braised beef ribs and Savor butternut squash to curry mixture and simmer for another 15-20 minutes or until squash is tender.
- Serve with Savor jasmine rice and steamed bok choy.
