Prep time 30 minutes
Cook time: 3 hours
What you need:
6 short fat beef ribs trimmed about 200g each
freshly ground black pepper
3 Brown onions, roughly sliced
8 cloves of garlic, smashed in their skins
8cm piece of galangal, sliced
3 green chilies, split lengthways
2 heaped Tbsp Ayam green curry paste
2Tbsp tamarind puree
5Tbsp Ayam oyster sauce
1Tbsp Ayam fish sauce
4 lime leaves
2Tbsp coconut sugar or palm sugar
8 kaffir lime leaves
1.5Lof hot chicken stock
1 large handful of pea eggplants or 1 eggplant diced 2cm chunks (if using large eggplant see note below)
Serving and garnish
Coconut flakes, toasted
½ bunch coriander picked
½ bunch of Thai basil picked
Extra chili is optional to serve
To make Low FODMAP
Omit brown onions and use GREEN PART of SPRING ONIONS
Omit garlic and use garlic infused oil
Use FODMAPPED for you Thai green curry sauce
Use Low FODMAP Chicken Stock (i.e no onion or garlic)
Note: Chili is Low FODMAP but it is a known gut irritant which can exacerbate symptoms in people with IBS.
Preheat the barbecue or oven on medium /high
Step 1: Heat a large baking dish on the barbecue or in the oven. Season the ribs with salt and pepper. Don’t oil, there should be enough fat on the rib. Brown the short ribs on the fattier side for about 8 minutes until really browned, then flip and brown for a couple of minutes on the other side. Remove the ribs from the pan and drain off most of the meat fat then set aside.
Step 2: Don’t wash the pan. Add 40ml extra virgin olive oil to the same pan and sauté the onion and garlic for 2 minutes just to soften.
Step 3: Add the curry paste to the dish and continue to sauté for a further few minutes.
Step 4: Return the ribs to the dish bone side up so the meat is sitting in the flavour.
Step 5: Add the chillies, galangal and tamarind paste
Step 6: Reduce the heat on the barbecue to low or oven to 150 degrees celsius.
Step 7: Cover the ribs with a sheet of baking paper then cover tightly with a couple of lengths of foil. Bake for 2 & ½ hours.
Step 8: Uncover and add the pea eggplants to the dish.
Step 9: Continue cooking for at least 30 minutes to reduce the liquid and caramelize the top. If the liquid hasn’t reduced to a thickish sauce then remove the meat, place the pot back on the stovetop over medium to high heat and simmer until the liquid has reduced. When the sauce has reduced, return the meat.
Step 10: Spoon rice into the bottom of each bowl and top with meat and eggplant. Drizzle over the juices and just before you take to the table, squeeze over the lime, tear over the fresh herbs and serve with toasted coconut.
This can be cooked in an oven proof pot with lid.
If using large eggplant, dice in 4cm chunks and sauté with the onion and garlic