Asian

Wagyu short rib lemongrass curry

Name: Wagyu short rib lemongrass curry recipe
Yield: 6
Cuisine: /asian
Ingredients: 1.5kg boneless wagyu beef short ribs; 50ml grapeseed oil; 50g palm sugar, grated; 1 cup (250ml) chicken stock; 1 stick lemongrass, cut into 4cm lengths, bruised; 400g can coconut cream; 400g can coconut milk; 1 tbs fish sauce; 1 cassia bark (Chinese cinnamon); 1 star anise; 150g pea eggplants, picked off the stem (from Asian and specialty grocers); 200g apple eggplant, quartered (from Asian and specialty grocers); 4 kaffir lime leaves, thinly sliced; Steamed rice & green papaya salad (find the recipe at delicious.com.au), to serve; 100ml grapeseed oil; 2cm piece (10g) ginger, peeled, sliced; 2cm piece (10g) galangal, peeled, sliced; 2 garlic cloves, roughly chopped; 1 red chilli, seeds removed; 2 bird’s eye chillies, seeds removed

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by Matt Moran

Chef and delicious. Produce Awards judge

May 03, 2021

In this world of low and slow, nothing packs a punch quite like a curry.

1.5kg boneless wagyu beef short ribs
50ml grapeseed oil
50g palm sugar, grated
1 cup (250ml) chicken stock
1 stick lemongrass, cut into 4cm lengths, bruised
400g can coconut cream
400g can coconut milk
1 tbs fish sauce
1 cassia bark (Chinese cinnamon)
1 star anise
150g pea eggplants, picked off the stem (from Asian and specialty grocers)
200g apple eggplant, quartered (from Asian and specialty grocers)
4 kaffir lime leaves, thinly sliced
Steamed rice & green papaya salad (find the recipe at delicious.com.au), to serve

Curry paste

100ml grapeseed oil
2cm piece (10g) ginger, peeled, sliced
2cm piece (10g) galangal, peeled, sliced
2 garlic cloves, roughly chopped
1 red chilli, seeds removed
2 bird’s eye chillies, seeds removed

Method

1.

Preheat oven 160°C. For the curry paste, place all ingredients in a food processor and whiz until smooth. Set aside.
2.

Using a sharp knife, cut the short rib into 4cm cubes. Heat the grapeseed oil in a large heavy-based, ovenproof saucepan over high heat. Add short rib and sear for 6-8 minutes until golden brown on all sides. Remove from the pan and set aside.
3.

Return pan to medium-high heat. Add the curry paste and cook, stirring constantly, for 3-4 minutes until caramelised and fragrant. Add the palm sugar and cook for a further 2 minutes. Add the chicken stock, scraping the bottom of the pan with a wooden spoon, then add the lemongrass, coconut cream, coconut milk and fish sauce. Return the short rib to the pan and bring to a gentle boil. Add the cassia bark and star anise, cover with a lid and place in the oven to cook for 3 hours or until the meat is tender and the sauce has thickened.
4.

Remove from the oven and add the pea and apple eggplants, and the kaffir lime leaves. Cover, return pan to the oven, and cook for 15-20 minutes until eggplant is tender. Remove from the oven and allow to rest for 15 minutes before serving with steamed rice and green papaya salad.