Twos-day Tuesday: Chorizo Chili and Avocado Cream

It’s safe to say that I have taken a lot of things for granted since I’ve moved here. It dawned on me this morning how being homesick kept me from really opening my eyes to so many hidden places in and around Vancouver. I’m not saying this past year was spent under a cloud of dreary rain and depression. That’s definitely not true! But, I do think I spent way too much time in my comfort zone of routine school and work. If it wasn’t brought to my attention-well then I didn’t exactly go looking for it. I think the mentality of “Oh, well I live here now and I’ll go there another day,” or “there is always next weekend to find something cool to do on Vancouver,” turned into 2016 and now I’m just itching to try EVERYTHING!

One of the biggest things I don’t miss about living in a small town is the variety. Yes, this is a very vague statement but allow me to explain…

In a food culture where quality is beginning to catch up to the desire of quantity I always envied that girl on Food Network who leisurely strolled into the bakery as it opened  at 10AM and bought the freshest loaf of artisinal bread. Then as she makes her way out the door, she is reminded there is a local meats and cheeses shop right next door that sources from farms in and around the area. She pops in a grabs a few things new to her and a couple of familiar meats. Oh-it doesn’t end there! She then goes home and makes this amazing meal out of these ingredients!

Wait..did I just describe to you my life?

Why yes I did! I was that girl two weekends ago! It was GREAT!

I found a bakery nearby (for once!) and had been waiting to find a time to visit. It’s easy for me to assume everything is at least a 30 minute traffic drive away so 99% of the time don’t even bother. So on a overcasted sunday morning we took our dog, Khersi, and headed to the beach. After a mild melt down- yes, Khersi has melt downs- we started making our way back home when I saw it. Fieldstone Aritsan Breads. I love how Darren and I share the same excitement of grocery shopping when its not a weeknight. It’s 100% unlikely for the same reasons; I get to cook with the ingredients and he gets to eat the food but ultimately our grocery shopping trips are never a chore when we go together. So we went in and shared a sausage roll which was not an easy decision to make because 1) Darren doesn’t like to share and 2) the other savory option was pizza. Then the hard part came. While it’s easy to get carried away and want to buy one of everything, I told myself to get 1 loaf of bread. We went with a roasted garlic multi-grain loaf. I knew instantly it wasn’t going to be long before I went back.

Image from Fieldstone Artisan Breads

We then went next door to Beast and Brine where the culinary playground got bigger! It was really nice to chat with the guys behind the counter to learn about where all of the different sausages and bacon were coming from. As our stomachs began to grumble louder and louder, we quickly decided on smoked bacon, lamb sausages, and andouille sausage. The smoked bacon went in a quick egg sandwich using the bread from the bakery, the lamb sausage went in my slightly unsuccessful cassoulet, and the andouoille sausage was was cooked whole in the tomato sauce for my eggs purgatory I made last Monday night (Twos-day Tuesday) and served on the side. The entire experience was quiet addicting. It was new and nostalgic all at the same time for myself and Darren.

I went back this past Sunday and got a loaf of olive and rosemary bread, more bacon, and chorizo-probably my most favorite ways of eating pork! I guess it’s my Indian side coming out that is addicted to anything and everything spicy and bold. And as I tangent into what I made with this chorizo, is anyone else a little sad that chili season is almost over? I know I am! I know one other person who probably is too and I’m a little sad she and her husband aren’t here to try this. As yesterday was the first day in a week we had a nice sunny day, it did not deter me from making chili. It is a bit experimental and if you like spicey and cool it’s a perfect combo!

Chorizo Chili
Prep: 10 minutes     Cook: 45 hr
Serves: 2

  • 1 tbsp chili powder
  • 1 tsp cumin seeds
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded if you want but I prefer the heat from them so I leave the seeds in. Minced.
  • 2 chorizo sausage links, case removed
  • 1 can pinto beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • 1/2 can tomato paste
  • 1 can diced tomatoes. You can also experiment with flavored cans of diced tomatoes. I like to fire roasted or canned diced tomatoes with garlic.
  • hot sauce to taste. I always use Cholula hot sauce when making chili and I can have a heavy hand when adding it too.
  • olive oil

Avocado Cream

  • 1 avocado
  • 1 lime, juice and zest
  • cilantro, to taste
  • salt to taste
  • 1 tbsp sour cream
  • 1 green onion, chopped
  • 1/4 cup red onion, small dice
  1. Heat a pot with about 1 tbsp olive oil
  2. Add chili powder and cumin seeds. Quickly mix for about 15 seconds
  3. Add onions and garlic. Cook until onions soften up  and become translucent
  4. Add jalapenos and cook for 2-3 more minutes
  5. Add chorizo and begin quickly breaking up the meat until it looks like cooked ground beef
  6. Add the drained and rinsed pinto beans and corn. Mix together evenly with the meat and onions. Season with salt (1-2 small pinches)
  7. Stir in tomato paste and cook for 2-3 minutes
  8. Add canned tomatoes and a few dashes of hot sauce.
  9. Cook until chili is thickened (covered for 20 minutes, uncovered for 15 minutes). Taste and adjust seasoning
  10. For the Avocado Cream, in magic bullet, add avocado, lime juice and zest, cilantro, salt, and sour cream. Blend together. Then fold in the chopped green onions and red onions
  11. Serve chili with avocado cream and other toppings of your choice-cheese, tortilla chips, pico de gallo.




Crispy Thai Green Curry Chicken

I am having a really hard time starting this post. There really isn’t a good place to begin. It feels awkward and tired but I am conflicted since this dish was a hit with my husband and father-in-law! And as I sit here typing and erasing what I think is a sufficient introduction, I’m fighting temptation from texting too much to my brother so he can read about my dinner in this post. It’s been something I’ve been thinking about for a week now. I knew I  didn’t want to make it  a one pot curry dish. I wanted all the components-starch, protein, vegetable, and sauce to have its own place and attention. Why? I don’t know. Maybe because the last year I’ve spent eating coconut green curry mixed in with veggies and chicken over rice as a part of staff meals at school. It wasn’t an every day thing and it wasn’t even bad tasting. I was in need of a change and I think I accomplished my vision tonight.

I’m tired of fighting this food coma that’s making my eyes heavy, so feast your eyes on what might be your dinner soon!


Crispy Thai Green Curry Chicken
Prep: 5 minutes     Cook:45 minutes
Serves: 4

  • 2 cans coconut milk
  • 1 cup rice
  • 1 cup water
  • 2 large Shanghai bok choy.
    I used 1/2 of the large Shanghai bok choy per person this time, but I found it wasn’t enough veggies. I will probably do more next time. Baby bok choy would be fine as well. Just remember it does wilt down quiet a bit and cooks faster.
  • 8 chicken thighs, skin on and bone in
  • Green curry paste
    We’re Indian, so naturally we gravitate towards heavy spice and strong flavor. I used 1 packet (3 tbsp) of green curry paste for the chicken and 1/2 packet for the sauce. If you are new to green curry paste, I suggest cut that in half.
  • salt to taste
  • 1/2 tbsp butter, small knob
  • olive oil
  1. Pre-heat oven to 375F
  2. Coat chicken with a drizzle of olive oil and massage the green curry paste all over the chicken. Place in the fridge until ready to use.
  3. In a pot place rice, 1 can coconut milk, 1 cup water, and a generous pinch of salt. Heat up to a boil then reduce to a simmer and cook while stirring occasionally. This will take about 20 minutes to cook
  4. Cut bok choy in half, rinse and dry.
  5. In a large skillet that is oven safe, heat a little bit of olive oil to and place bok choy face down in skillet for 2 minutes. Season with salt and flip to the other side. Cook for 2 more minutes until bright green but slightly wilted. Remove from pan and place on a baking sheet.
  6. Add the butter and a touch more olive oil to the skillet on medium to high heat. Season the chicken with salt and place skin side down when pan is hot.
  7. Allow chicken to cook undisturbed for 4 to 5 minutes until you can easily move it and see that the skin has browned nicely.
  8. Flip the chicken and cook for 2-3 more minutes and place entire skillet in the oven. Cook for 10-15 more minutes.
    Check to see that the chicken is done by pressing on the meat. If it gives a firm resistance it is done. For the longest time I would always cut a piece of chicken open when I would do a doneness check by touch. This helped learn how much more time poultry needed to finish cooking.
  9. Once the chicken is done, remove from the skillet and place not he tray with the bok choy. Drain about 95% of the fat and juice off. You only need about 2 teaspoons of juice and fat in the pan.
  10. Lower the oven temperature to Warm or around 150F.
  11. In the skillet with the remaining juices and fat add green curry paste and cook on medium heat for about 1 minute.
  12. Add the 2nd can of coconut milk to the skillet and simmer until it thickens. This should only take about 5 minutes
  13. Once you notice the sauce has started to thicken, reheat the bok choy and chicken in the oven for a few minutes.
  14. Serve chicken, bok choy, and rice with the coconut green curry sauce.



Twos-day Tuesday: Eggs Purgatory

Setting: Monday night at 5:37pm
Mission: To save my husband the wrath of HANGRY Sonal.

I guess I could say my day started off really well because there was ZERO traffic this morning on the way to work. That is something to be celebrated considering it was a cloudy Monday morning in Vancouver. Two combinations that could bring this city to a stop. I guess it could have been worse if it were raining because then we definitely would not have made it to work until Wednesday. I asked my husband twice on the commute to the office if it really was Monday at which I can’t really recall being thrilled or confused when he replied “yes.” Needless to say, it is Monday and dinner time is so close I am salivating at the thought of it. And as all Mondays end, the idea of going home and making dinner on the first work day of the week is a gruesome task. If only someone could see the tantrums I internalize (my husband would probably beg to differ) at the thought of driving home and making dinner at 7pm-we may not stay friends.

As the first part of this post was written on Monday, I removed myself from further embarrassing my emotionally distressed and starved mind from continuing and am going to revisit my idea of Twos-day Tuesdays where I share recipes perfectly made for 2 people. However, I did make this for dinner last night and each bite made me forget all my first world hunger problems. 

So because I value my time, your time, and our time, I share with you the easy, peasy, eggs purgatory on this Twos-day Tuesday. This really is a no recipe-recipe but to help you out here is what I did.


Eggs Purgatory
Prep: 5 minutes     Cook:30 minutes
Serves: 2

  • 1 medium onion, small chop
  • 2 large garlic cloves, minced
  • 1 large can of diced tomatoes
  • 1 large can whole tomatoes, juice removed and just whole tomatoes
  • 1/2 can tomato paste
  • crush red chili flakes, to taste
  • 2 generous pinches of chili powder, more if you would like to taste
  • 1 generous pinch Italian seasoning
  • 4 eggs
  • you choice of cheese to add for serving (I don’t recommend blue cheese)
  • olive oil
  • salt and pepper
  1. Heat up olive oil in a shallow saute pan and add garlic. Mix around until the garlic becomes aromatic and then immediately add the onions. Cook until translucent
  2. Add the chili powder, red chili flakes, and italian seasoning. Cook for about 20 seconds.
  3. Add tomato paste and cook 2-3 minutes.
  4. Add whole canned tomatoes and entire can of diced tomatoes.
  5. Stir and simmer for 10-15 minutes until sauce thickens. Adjust the sauce to taste for salt and other seasonings. Add more spice here if you would like.
  6. Crack 4 eggs evenly distributed in the pan. Cover and allow sauce to continue to simmer on low until white are cooked but yolks are still soft and runny. (Cook longer if you don’t like runny yolks).
    I found that I had to remove the lid quiet a few times to make sure the eggs were cooked and that was perfectly okay to do. I noticed the egg whites go from runny, to cooked and white but still a little runny, to cooked, white, and firm. I would poke at the yolk gently to ensure it was still runny. This is a time you don’t want to step too far away from the stove since the egg whites will cook fast. No matter what you do keep the pan covered so the heat being trapped in the pan will cook the eggs more evenly rather than risking over cooking the egg and cooking the yolk.
  7. Add your favorite cheese (cheddar, goat, feta, mozzarella, parmesan…) to the sauce before serving but don’t serve this without some bread to soak up all that delicious tomato sauce. Possibly toasted with a fresh garlic clove rubbed all over and a drizzle of olive oil and sea salt…just saying but you’ll regret it if you don’t!


Lemon Risotto and Seared Scallops

I began making risotto about 3 years ago and I made the same kind every time- mushroom risotto with truffle oil. I remember torturing myself to the specific details of the recipe while having the devil on my shoulder reminding me how hard risotto is. Well friends, I’m here to tell you risotto is not hard and neither is this dish.

As I looked for a change with the anticipation for something “Spring” in flavors away from the harsh cold my east coast friends and family are experiencing, I went with lemon. I love how lemon is such a bright and fragrant flavor and doesn’t need more than salt and pepper. The same thing goes for the scallops. A perfectly cooked scallop doesn’t need to be overwhelmed with intense marinades. Considering this dish has simple light flavors, it still delivers the warm hearty satisfaction we all crave on cold winter days! I served this dish with crab stuffed mushrooms but it did not deliver the idea I had so I’m not sharing that recipe. Don’t get me wrong, it was delicious but the recipe needs work :/.




Lemon Risotto and Seared Scallops
Prep: 20 minutes     Cook:1 hour
Serves: 4

Lemon Risotto

  • 1 small or 1/2 large onion, small chop
  • 1 lemon, zest and juice
  • 1 cup arborio rice
  • 1 carton of chicken stock (use veggie stock if you want to make vegetarian), low or no sodium
  • 1 large bunch of swiss card, rinse, remove stalk, and rough chop
  • butter and olive oil to saute
  • salt and pepper to taste

Seared Scallops

  • 20 jumbo scallops, patted dry
  • 1 handfull of flat leaf parsley, finely chopped
  • 1 lemon, zest and juice
  • butter and oil to sear scallops
  1. Begin by heating the stock up and keeping it hot and steamy, not simmering or boiling.
  2. Saute onions in enough butter and oil to lightly coat the bottom of  your pot on medium heat.
    **Adjust the heat if you need but the point is to lightly cook until he onions become opaque, not caramelized.**
  3. Once the onions are translucent, add the arborio rice and cook until they start to turn a touch translucent.
  4. Stir in lemon zest and juice.
  5. Slowly begin adding stock 1 ladle at a time while stirring the rice and the stock. Don’t add more stock until the previous amount has been absorbed but still a little runny.
  6. This is where I add a generous pinch of salt. I want the rice to absorb the salt, not just coat it.
  7. Continue adding the stock until the rice is cooked- check this by tasting it 🙂
  8. Adjust the seasoning after the rice about 90% done and finish cooking with remaining stock. Reserve 1 ladle of hot stock
  9. In a separate pan add a generous amount of butter and olive oil to create a even fat coat in a saute pan on medium to high heat.
  10. When the fat is starting to bubble, season the scallops with salt and pepper and place in the pan.
  11. Allow the scallops to sear one side. Try moving them but if they don’t move, don’t push it. The scallops will remove themselves from the pan when they are seared. If you find that they are burning, just adjust your heat.
  12. When the scallops are ready to turn, flip them to the other side and do the same thing. You will know they are done when you use your tongs or spatula and press the top. If you feel a slight resistance, they are done.
    ** Scallops cook quickly so this shouldn’t take more than 5 minutes or so.**
  13. Remove scallops from the pan and reduce heat to low to medium. Add the lemon juice, a touch more butter- if you want, and chopped parsley. Mix and when the butter starts to sizzle, add the scallops back in. Toss them around to coat them and remove from the heat.
  14. In another sauce pan add a touch of oil and quickly sauce the swiss chard. Cook until they are bright green but wilted. Season with salt and add the mixture
  15. Stir in the remaining stock to the risotto and mix in the swiss chard.
  16. Serve the risotto with the scallops on the side.



Butternut Squash…Carbonara

Since culinary school has ended I’ve continued to find that there is not enough time in my day to keep practicing all the things I learned. Oddly enough, not even a month has passed and I have mild anxiety about forgetting everything I spent a year practicing and, to be completely honest, it makes me stop, think, and recite to myself simple recipes of stocks, sauces, and meat temperatures to keep my mind rehearsed while my hands stay idle :(. I didn’t give up a year of my life to go to school, learn, and forget everything in hopes that reading a recipe again will some how trigger muscle memory for cooking and baking.

With the urge to cook everyday and time and traffic 100% against me, I love that recipe browsing and meal planning somehow still excite me. With that being said I want to share the first recipe I made after school ended. As I sat in the office waiting to close, starving, and helplessly pitying myself I did what anyone would do…PINTEREST! I was craving veggies and my husband was craving bacon as all carnivores do so with about 15 minutes of picture browsing I came across a recipe for Winter Squash Carbonara with Pancetta and Sage.  I glanced at the ingredients and quickly jotted down what I knew I would need to get on the way home and that was it. I still haven’t read the recipe and as I sit here and think about writing this post I STILL won’t read the recipe on that site.

Here’s why….
Anyone that knows me knows I hate following recipes. Even with a diploma in culinary and baking and pastry, I still believe that every recipe is made your own because if you cook and bake with love for what you’re making, who you are cooking for, and respect for ingredients you are using, a recipe will always serve as a guide line. Your creativity from a recipe is created by all of those things combined and is never the same as someone looking at same thing. Of course, the argument of “well, Sonal, you have you be exact for baking…you’re a chemist…blah blah measurements…blah blah…science!!!” Yes, you’re right! It is important and I learned that as a fact by trying to  go against it in school when I first started baking and pastry. My point more so is never being afraid to look at a recipe, becoming comfortable with what it says, familiarizing yourself the the ingredients, and adding your own  to it. Torturing yourself with exacts in time and temperature is going to make you miserable…well it makes me stress out that’s for sure.

My advanced baking and pastry chef, Chef Christian, was the one that really helped me realize this approach. I remember one day I was mixing a big batch of muffin mix and it was not working out. Things were lumpy and obviously not going well. I did what I really shouldn’t have done. I took the big bowl of muffin batter, probably weighing easily over 3kg and dumped it into the compost. Yep…I then stood there and  thought “FUCK! why did I just do that!” and I’m pretty sure Chef thought the same thing as the look of disbelief on his face was the most boggled, shocked, and disappointed I think I ever made him feel. Actually I know he thought the same since he just shook his head at me enough times to make me realize how much I really did screw up by throwing the batter away. It wasn’t that I made the muffin mix wrong. I spent about 30 minutes meticulously  scaling and making sure everything was at room temperature and still royally screwing it up. The amount of frustration I had with myself was probably more than Chef had with me, but here is where the learning experience was.

It wasn’t that I scaled wrong. It wasn’t that I followed the recipe wrong either. I was letting the recipe guide me more than letting what I learned guide me through the recipe. Chef calmly walked me through the recipe quizzing me on impacts of mixing methods, mixing times, mixing speeds, and ingredient temperatures. All the things I spent 3 months learning in training and as I was recalling everything  it was becoming clear to me how with a list of ingredients and knowing simply what you want your end product to be, you can follow a recipe without following a recipe. It’s a beautiful thing and I truly think with a few concepts and knowing how the ingredients you are using behave (all things that can come with practice) anyone one can look at a list of ingredients and make a recipe their own.

So here is how I turned the Pinterest  Winter Squash Carbonara with Pancetta and Sage into MY dinner. Feel free to compare and contrast but I strongly suggest to make it your own :).

Yes, I know I’m lacking on the creativity of plating here but I was not concerned with that at the time.

Butternut Squash Carbonara
Prep: 20 minutes     Cook:30 minutes
Serves: 4

  • 6-8 slices bacon
  • 6-8 sage leaves
  • 1 medium onion, chopped
  • 2 cloves garlic, smashed but still whole
  • 1/2 butternut squash, peeled and chopped about a medium dice (cooks faster if smaller cubes)
  • 1 large red bell pepper, chopped
  • 2-3 cups chicken stock (keep more handy)
  • 2-3 tablespoons half-and-half
  • 1/2 box fettuccine
  • Shaved parmasean for garnish
  1. Cook whole bacon slices until crispy but still slightly chewy. Actually! Cook it until you like your bacon, but don’t let the pan with bacon and the bacon fat begin smoking.
  2. Remove bacon and place 4 sage leaves in the fat and lower the temp to medium heat if it isn’t already at medium. Be careful not to burn the sage. You just want to lightly crisp the leaves.
  3. After the sage leaves are ready, remove the sage and drain them on a paper towel. Pour the bacon fat in a bowl reserving only about 1/2 a tablespoon in the pan.
  4. Add the smashed garlic…cook about 30 seconds…add the onions…cook until translucent…and then add the butternut squash and red bell pepper. Mix and cook on medium heat for a few minutes.
  5. Add the rest of your whole, uncooked sage leaves and deglaze the pan with 1/2 of your chicken stock. Season with salt. Cover and cook until the butternut squash is soft.
  6. Cool the veggies. In the mean time cook pasta and rough chop the cooked bacon.
  7. After veggies have cooled, remove the sage leaves and puree them in a food processor or blender.
  8. Thin out the puree with chicken stock until it is a desirable consistency. Then add the half-and-half puree until evenly combined.
  9. Add the sauce back into a pan and toss with the cooked pasta and chopped bacon. If you still feel the need to thin out the entire mix of sauce and pasta, add 1 tbsp of chicken stock at a time.
  10. Garnish  with friend sage leaves and shaved parmesan.

If you are expecting anything like traditional carbonara, I’m sorry this isn’t going to satisfy your craving. BUT! My carnivorous husband will tell you that this dish was 100% satisfying and at the same time did not make him feel like he needed to go run a marathon to work off all the calories he just ate. It’s so creamy and flavorful and the bacon and touch of half-and-half is enough to make it feel sinful without giving you guilt. Cooking the sage with the vegetables makes it go wonderfully with the butternut squash, and with the added red bell pepper, you get the nutrients of other veggies without compromising flavor. Tastes better as left overs too!





toasting some marshmallow’s last fall!

Anyone who knows me knows I LOVE LOVE LOVE s’mores. Once you read this post, you’ll realize how obsessed I really am! I mean, what’s not to love?! Graham crackers, chocolate, marshmallow, fire pits and camp fires, cool brisk weather, family, friends, amazing stories, and great times! SO so so many great things associated with s’mores 🙂
It’s finally cooled down in Seattle and I was really really craving some s’mores this weekend. Unfortunately, I don’t have access to a fire pit whenever my cravings hit so I decided to make my own version.

wpid-20150927_181512.jpgThankfully, s’mores are super simple and don’t really require that much time or energy! It really takes 3 ingredients, but this version takes 4. I mean a little extra butter never hurt anybody:) Amirite?!

My 4 ingredient s’mores include: Graham Cracker Cereal, Ghirardelli mini chocolate chips, marshmallow fluff and a little butter!


I don’t really have any exact measurements because s’mores can be so personal!! Maybe you want more marshmallows, or more chocolate, or an extra square of graham cracker like the extra slice of bread in a burger when you’re feelin’ crazy 😉 ! Regardless, you can make this recipe using whatever combination your heart desires!

Palak and Eeshan making s’mores!

To actually make it, I melted a little chocolate and butter in a small bowl and a heated the marshmallow fluff so I could easily drizzle both on top of the
graham cracker cereal. I let the chocolate and marshmallow fluff set and cool before I broke into crumbles.

I can’t wait to get back to Charlotte for the holiday’s and continue our s’more tradition there, but until then, I’ll just sit here with a bowl of my s’more crumble and reminisce about the good times!

Bhavik and I last Christmas before we broke out the s’mores!

Red Thai Curry Short Ribs and Eggplant

Short ribs have quickly become a favorite of mine. With fall literally being days away and comfort food always being a winner for dinner, it is easy to see why slow cooked, braised short ribs have become a favorite. This recipe was a group effort of a classmate of mine and myself. We were on the sauce station one day back in April and I wanted to make short ribs with a thai twist. I explained my idea to my class mate and he came up with it. I honestly don’t know his exact recipe since I got busy with other prep for the dinner service that night, but the idea is very similar with a few changes.


Granted it does require a tiny bit of meal planing but if you can make these short ribs with some TLC, it will surely will be rewarding. Allow me to explain.

Short cuts have their place and time and for these short ribs, there is no room for that nonsense. The first thing to really consider before making this dish is getting some homemade veal or beef stock. I promise, the taste of flavored stock verses sodium loaded broth is one to fight for! If you can’t get your hands on beef bones to make your own stock, try finding a local vendor that may carry it, or if the best you can do is substitute it for a low sodium beef broth, I highly recommend using beef bouillon cubes or powder in addition to the box stock. Here in Vancouver we have this amazing booth in the Granville Island Market called The Stock Market. They make all of their stocks in house and use it in their to soups. I am not a huge soup person but on a cold fall and winter day it sure does hit the spot.

I have two recipes of thai curry short ribs. This is actually the second recipe I tried and is very similar to the green curry short ribs. The prep for both are exactly the same except the choice of curry paste (red vs. green) and the addition of coconut milk for the green curry short ribs. This recipe also has eggplant which the green curry short ribs do not. I will share the green curry short ribs with ya’ll as soon as I make it again (which could be very soon:) )!

Red Thai Curry Short Ribs and Eggplant
Prep: 15 minutes     Cook:2.5 hours
Serves: 2

  • 2 large or 4 small short ribs
  • coconut oil
  • 1 medium onion, large dice
  • 1 carrot, large dice
  • 2 celery stalks, large dice
  • 3-4 cloves garlic, minced
  • 2-3 tbsp red thai curry paste, more to taste
  • 4 cups beef stock, enough to cover the ribs
  • 1/2 large eggplant, large cubes
  • salt to taste
  1. Pre-heat oven to 325
  2. Season the meat with salt and brown the short ribs in a little bit of coconut oil in an oven proof deep pot. I like to use my dutch oven but any deep oven proof pot will do. Do not cook the meat more than 2-3 minutes a side. Just until its browned.
  3. Remove the browned meat and drain most of the excess fat. Add onion, carrots, and celery. Cook until tender.
  4. Add garlic and cook for a few more seconds. Mix in curry paste and cook for another 1-2 minutes.
  5. Add the short ribs back to the pot and cover with stock.
  6. Bring to a simmer and place pot on a cookie sheet and put in the oven for about 1.5-2 hours depending on the size of the ribs.
  7. Mix and rotate the short ribs around every 1/2 hour and check to see if the meat begins to shred.
  8. Once the meat is tender and shreds easily, remove from the oven and place back on the stove.
  9. Remove meat from the pot and strain the liquid to take out the onions, carrots, celery.
  10. Return liquid back to the pot and allow to sit for a few minutes. Remove the fat layer that separates itself from the liquid.
  11. Add eggplant and begin to reduce the sauce until it is thick. You can add more stock to this if you would like and can also add more curry paste to flavor the stock.
  12. When the stock is reduced and thickened, add short ribs back to the pot and coat with the sauce.
  13. Garnish with basil.

You can serve this with coconut rice or just plain rice. Once you have an idea of how to cook short ribs the possibilities become endless!