Braised Short Ribs in Red Curry

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The East Made Easy


Heat Level

Blue pepperBlue pepperGray pepper



Total Time

184 mins

A new take on Asian-style ribs.


  • 1.5kg short ribs
  • 1 whole onion, cut
  • 4 cloves of garlic, crushed
  • 3 slices of fresh ginger
  • 4 very ripe bananas, mashed
  • 1 bottle of Blue Dragon Thai Red Curry Paste
  • 6 tbsps Blue Dragon Fish Sauce
  • 1 can Blue Dragon Coconut Milk


  1. Brown ribs on all sides with 2 tablespoons vegetable oil in pan. Season with salt and pepper. When done put in braising pot.
  2. Using the same pan, brown onions, garlic and ginger until fragrant. Add to braising pot with ribs.
  3. Pour 8 cups of water in pot, bring it up to a boil. Add 1 bottle red curry paste, the mashed bananas and fish sauce. Bring it back up to boil again. Turn heat lower, cover and simmer ribs for approx. 2 ½ hours (or until tender).
  4. Before service, add one can of coconut milk, heat until sauce is warm. Do not let coconut milk come to a boil.
  5. Serve with rice and vegetables.