We’re in the home stretch of 2020– the wildest year of my life… and probably yours too. I’ve been pretty distracted with all sorts of stuff for a few weeks, but I was determined to get a post out today. It’s hilarious how much a few changes can disrupt your flow; I’m settled into the new kitchen, but now it’s just a matter of carving out time for the blog. Here’s an easy curry to get you ready for winter– you know, if those are still a thing in this year.

You’ve made curry paste before, so I won’t go into much detail there. I added lemongrass and Kaffir lime this time– shout out to the farmer’s market run from a few weeks ago. Otherwise, choose your chilies for color and desired flavor.

This paste is extremely versatile. This time, I had some beef short ribs, and a lot of lentils. Season the meat a few hours ahead of time. Once you sear them, remove from the pan, stir in some curry paste, and thin it with stock. Add the meat back and braise for about an hour. When the feeling hits you, add red lentils, season and cook on low until tender. Don’t worry if “the feeling” doesn’t hit you immediately…but if it’s been 30 minutes and still no feeling then…go ahead and add your lentils!

I just needed rice for this one– basmati ‘cuz it’s worth it. You have to soak it for about an hour and season it well to get that perfect restaurant texture and flavor. Spoiler: use butter, curry leaves, cardamom, and cumin

So, are you ready?

Let’s cook.

You’ll need:

2-3 lb Beef Short Ribs

2 Shallots, minced

1 Bell Pepper

2 Jalapeños

4 Cloves of Garlic

2 Cups Curry Leaves

1 Lime

1 Kaffir Lime

2 Tbs Ginger

1 Tbs Lemongrass

3 Cups Red Lentils

3 Cups Stock

1/2 Cup Vegetable Oil

1/2 Cup Cilantro

2 Tbs Soy Sauce

2 Tbs Rice Vinegar

1 Tbs Cumin

1 Tbs Paprika

1 Tbs Turmeric

1 Tbs Coriander

1 Tsp Mustard Seeds

1/2 Tsp Sesame Oil

Salt & Pepper to taste

1. Season the meat with salt and pepper, and marinate for at least one hour. Sear, on all sides on med-high, then remove from the heat.
2. Combine aromatics, chillies, ground spices, herbs and curry leaves in a blender. Add enough vegetable oil blend into a smooth paste. Add lime juice, soy sauce and sesame oil. Jar the excess paste and keep in the fridge for up to two weeks.
3. Lower heat to medium, then deglaze with 2 tbs of curry paste, and stir until fragrant. Return meat to the pot with stock, and some on until tender (roughly an hour).
4. Season as needed, then add lentils and braise. Add fresh lime and herbs to taste.
5. Plate and serve with rice.

Done.