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Red Curry Bison Short Ribs with Baby Bok Choy

  • 6servings
  • 180minutes
  • 211calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoon(s) red curry paste (see Tips & Techniques) , or more to taste

  2. 3 clove(s) garlic , peeled

  3. 3 slice(s) (1/8-inch-thick) peeled fresh ginger

  4. 1/2 cup(s) coarsely chopped cilantro stems , divided

  5. 1/2 cup(s) cilantro leaves , chopped

  6. 6 scallions , coarsely chopped

  7. 1/2 cup(s) water

  8. 2 teaspoon(s) canola oil

  9. 3 pound(s) bone-in bison short ribs or 2 pounds boneless (see Tips & Techniques) , trimmed

  10. 2 cup(s) thinly sliced red onion

  11. 1 1/2 cup(s) reduced-sodium chicken broth

  12. 3 tablespoon(s) fish sauce (see Tips & Techniques)

  13. 2 tablespoon(s) lime juice , or more to taste

  14. 3 ripe tomatoes , seeded and diced

  15. 1 cup(s) "lite" coconut milk

  16. 6 baby bok choy , cut in half, or 3 regular bok choy, cut into quarters

  17. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Place curry paste to taste, garlic, ginger, cilantro stems, scallions, and water in a blender or food processor. Blend or process to form a loose paste. Add more water if the mixture is too dense to blend.

  2. Heat oil in a large pot or Dutch oven over medium heat. Add ribs and brown on all sides, 6 to 8 minutes total. Stir in the curry mixture, onion, broth, fish sauce, and 2 tablespoons lime juice. Bring to a simmer. Cover, reduce heat to maintain a simmer, and cook, turning the ribs every 30 minutes, until the meat is very tender when pierced with a fork, 2 to 2 1/2 hours.

  3. Transfer the ribs to a plate; cover and keep warm. Add tomatoes and coconut milk (if using) to the broth; bring to a simmer. Add bok choy; cover and cook until the bok choy bases can be pierced with a fork, 10 to 20 minutes, depending on the size. Season with pepper and more lime juice, if desired. Serve topped with cilantro leaves.

  4. Carb Servings: 1 1/2 vegetable, 3 1/2 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (70% dv), Zinc (26% dv), Iron (25% dv), Potassium (22% dv).

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