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About the Recipe: Asian Coconut Curry Short Ribs are deliciously tender with an amazing light curry flavor. They slowly braise in a small amount of broth and later are infused with the curry flavored cream sauce. The gravy-like sauce enhances any side dish like stir-fry noodles or rice with amazing flavor. Add your favorite add-ons to create a colorful complete dinner.
Recipe Inspired by Chef Andre Natera, for his original recipes for Thai Green Curry with Braised Short Ribs see:
https://www.nbcdfw.com/entertainment/the-scene/chef-andre-nateras-thai-green-curry-with-braised-short-ribs/1920748/
Cook’s Note: The total baking time for our short ribs was 4 hours. I prepared the meat on one day, chilled it in the refrigerator, and then prepared the remaining noodles and gravy for dinner the next day.
Our Serving Suggestion: I made a light gravy-like sauce and served it over 14.2 ounces of Udon noodles. I stirred in the reserved cooked onions and shallots, 1/2 cup chopped cilantro; 1/3 cup sliced hot red sweet peppers, and 1/4 cup minced chives, and stirred in some of the gravy sauce. I added a garnish of lemon slices and a Thai basil sprig.
About the Chef: Executive Chef André Natera has developed a food philosophy stressing a fresh approach to cooking with refined flavors that are familiar and enjoyable. In addition to top honors from Le Cordon Bleu School of Culinary Arts Portland, Chef Natera continued his culinary education through the years with various food certification programs, including a Techniques of Healthy Cooking program in St. Helena, California. It was at that time, that the fresh market concept began, and he drew his inspiration from Mother Nature, making his food fresh, simple, and approachable. The opportunity to procure a vast amount of locally sourced ingredients is a motivating factor for Chef Natera to establish relationships with local purveyors and farmers. He recognizes that local purveyors can provide him with more than just ingredients – he can learn from them about new unfamiliar products and about the current landscape of produce. He also received the Dallas Morning News Rising Star Chef award in 2003.
For More Information See:
http://www.fairmontmoments.com/food-drink/chef-bios/executive-chef-andre-natera-at-the-fairmont-dallas
pdf for Copy of Recipe – Asian Braised Coconut Curry Short Ribs
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