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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. beef short ribs (thick)
- 4 Tbsp. curry powder (Malaysian)
- 2 Tbsp. olive oil
- 6 garlic cloves
- 3 lemon grass (stalks ends trimmed and chopped)
- 2 red Fresno chiles (or jalapeños, seeds removed)
- 1 shallot (chopped)
- 2 Tbsp. ginger paste (See Note 1)
- 27 oz. coconut milk
- 1 Tbsp. curry powder (Malaysian, See Note 2)
- 1 cup cilantro leaves (for garnish, optional)
- limes (Fresh, for serving sliced)
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Notes
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