I love my spices, I don’t claim to know a great deal about them! But I do know when something tastes great, This recipe is one of those, something to nibble on when you’re sitting down watching the football, kinda foods I think, I’m using beef short ribs, but you could easily use pork if you want 

This recipe will serve 4 people 

Shopping list 

20 short ribs of beef

A good splash of vegetable oil 

2 tins of coconut milk 

A bunch of fresh coriander 

4 green chilli 

2 shallots peeled and chopped 

2 garlic clove 

4 sticks of lemongrass 

A piece of fresh ginger peeled and chopped 

A piece of fresh galangal chopped 

A couple of teaspoons of palm sugar 


1. Pre heat your oven to 140c

2. Put 3 sticks of lemongrass, garlic, shallots, coriander stalks, 2 chilli and ginger into a food processor and blitz to a paste

3. Open the coconut milk, keep the cream and milk separate, add the cream to a saucepan with the spicy paste and cook on a low heat for a couple of minutes 

4. Add the coconut milk and continue to cook for 2 minutes 

5. In a pan brown the ribs in batches on all sides until nicely coloured 

6. Cover in the spicy sauce mixture and place the ribs into the oven 

7. Cook for 2-2 1/2 hours, the meat will come easily away from the bones

8. Lift the ribs from the sauce, keep to one side, put the pan onto a heat, add the galangal, extra chilli, palm sugar and bring to a boil for 1 minute 

9. Strain the sauce over your ribs , scatter freshly chopped coriander over and serve and enjoy

Happy cooking 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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