Best Ever Short Rib Green Curry

This is our umami secret weapon. It takes longer to cook but I guarantee you for sure this is the best ever short rib green curry you ever had. It's like explode your head. I'm going to show you how to make a green curry. The one that I'm making with my mom. Beef short ribs which is the nia si krom. When the meat attaches to the bone, it's the best part of it because it's really tasty. You get a lot of flavor from the beef. Thai food is all about fresh ingredients. First of all we have green chilies. The secret is when you're making a homemade green curry paste you have to slice everything like very thin so it's easy when you pound it with the pestle and mortar. This is the memory part because of you know in the old days nobody tell you like you need to wear gloves. When you're cutting something. So I'm start cutting chilies. Then you know the heat from the chili went under the nails. That was really like hot. Painful. My fingers burn in my body, my face. I touch my face so that when it's the memory part I remember everything by heart. After you get the chili I touch it and then I move the chili out of my knife. Then I have a makrut which is the type of citrus. I'm using the skin from outside. Will give a really beautiful flavor. Lemongrass. I'm cutting the bottom part out. Then you're taking the outside part out to get the thinner part inside because it's much more tender. Then I thinly slice. Next this is the galangal. Very sharp. Heat. We don't need much just like a knob. Take the skin out. Again thinly slice. Thai shallot. Give a beautiful flavor. Thai garlic which is they're really tiny. Have the beautiful aromatic into when you're making curry. So I just want to show you a variety of chilies we have here. Of course each one has the different uses. So we have a finger pepper here which is the fresh one and dry. The Thai chili which is the you can call it bird eye as well. All chilies here will go into the different kind of curries. Okay then this is the fun part. So I have some of the all the ingredients for the green curry paste. Chopped up finely. A little bit of salt. Like a big pinch just to help processing when you pound all the ingredients here. Make sure you cover using your hand. Just cover here so the paste not gonna jump into your eyes. The consistency of the green curry paste I'm aiming to be like a really fine paste. Like a smooth paste as much as possible. When my mom making green grocery of course and then we sell curry on the street. My mom she making her own curry paste because about all the neighborhood love her curry so much. She's really precise. Every time she want to make it exactly the same. This is what all the chef trying to do. Everything consistency. So her customer would never comment anything except like you know your curry is so good. This green curry paste is going to be like a medium heat. At come home at my restaurant we actually have the a little chili which is floating into the curry as well. Use your spoon if you don't want it too spicy you can put it away. Or you actually want it more heat you can have that bite. Because it's kind of like a really kick into the dish. Sometimes you don't see it because you scoop it up put in your mouth it's like explode your head. Okay we have a curry paste now ready to cook our green curry short ribs. We have two more ingredients to add in. One which is the coriander seed and the other one is the cumin. We're gonna toss this up for a few minutes. While we're waiting I'm gonna add in the shrimp paste. Umami secret weapon. The shrimp paste will give you a beautiful flavor into the green curry. Okay it's ready now. So you can smell the the spikes coming out now. Then the color will be slightly darker. We're gonna add this into our curry paste. And here is our texture of the curry paste. We're ready to make our green curry. I started off with the coconut milk going to bring the coconut milk to boil. And then after boil we're gonna reduce it by half. I'm showing how to make the coconut milk. You need the old coconut which is like a brown shell. And then which has much more meat inside. Also it's bad memory. In the old days we don't have an oven. So what we need to do we just like light the charcoal. And then we throw the coconut onto the fire. And then when it starts getting burned crack it up. Taking the coconut meat out. I mean it takes forever to get the coconut milk right. You know your hand it's kind of like really painful. But my mom basically she said well look you know. Thinking about the Cleopatra right. She soaked her body into the milk bath. So it was so soft and then it was really silky. I was like mom it's not like that. Look at my hand. My hand was like it's so red. Squeezing the juice out from the coconut. So I don't think it's like like that in the old days right. So let's start. I'm gonna add water. I have around 800 grams of coconut meat here. So as you can see I just put the coconut meat in. You can do this a bit at a time. Dump everything into the blender. Then I close it up. And then I try to blend everything. It becomes like a smoothie. Basically the texture right. As you can see here it just basically looks like milk already. But from the plant. Pour into the cheesecloth. So this is the the harder part. So you try to squeeze out all the coconut milk from the cheesecloth here. I think I go through a lot of coconut. Like thousands and thousands of coconut. Because of my mom make 10 different kind of curries. The stock or the base of the curry comes from coconut milk. And here what I say is the harder part is just squeezing to get all the juice out. After a few minutes it's gonna start get separated. So you're gonna get the top which is the cream. And then the bottom which is more lighter part. It's gonna become like a milk. Okay I have the coconut milk ready. Add the curry paste. The green curry paste into the coconut milk. And bring to boil. I have apple eggplant. Burry eggplant. And then magut leaves. The burry eggplant give just a slightly bitterness into the green curry. And then sweet basil. Finger pepper into our curry. I'm going to seasoning with the fish sauce. A tiny bit of palm sugar. We're gonna set the curry aside. And then we're gonna do the beef short ribs. We're gonna get the pan hot on high heat. And then we're gonna reduce the heat down just to sear it off. To close all the golden brown. And then we're gonna rest it. I have a cooking oil just a touch. I'm gonna salt the short ribs. So I'm putting the skin side down. Because on this side it's just the bone only. And then it has a lot of silver skin. The skin attached to the bone to hold. So because you want to get the flavor. And the color golden brown. So we go for the high heat. And then we're gonna reduce the heat down to the medium heat. So now I got the short rib golden brown here. I'm gonna turn the off the heat. And then we're gonna rest in the refrigerator for like half an hour. We're gonna put in a vacuum bag. And then we're gonna sous vide at 85 Celsius for 12 hours. When we put into a vacuum bag. We're gonna put some of the our green curry sauce here that we made. So it's kind of like a marinade. Because of you know for us we love to taste our curry. So it's like the meat tastes like green curry. The curry tastes like the meat. So now I have my beef short rib sous vide for 12 hours at 85 Celsius. I'm gonna drop this into the our green curry. So the meat is really hot already. And then we're just kind of like getting the sauce. Coating again to the to our beef short ribs. And then we're gonna start assemble. As I mentioned earlier. So I'm gonna drop this bird eye chili.