Stir-fried and Braised Beef Rib

Adapted by
November 2011
Yield: 2 Servings, family-style


Pad Prik King Paste
20 dried chilies, seeded and soaked
200 grams galangal
240 grams lemongrass
200 grams krachai (wild ginger)
80 grams coriander stems
480 grams shallots
480 grams garlic
200 grams dried prawns
Beef Short Ribs
2 to 3 beef short ribs (salted overnight)
coconut milk
Handful galangal
Handful shallots
Handful lemongrass
Handful coriander stems, bruised
Handful kaffir lime leaves
To Assemble and Serve
fish sauce
white pepper
3 sugar
1 tablespoon kaffir lime leaves
1 tablespoon krachai (wild ginger)
1 white turmeric powder
green peppercorn
Handful Thai basil
chili peppers (optional)


For the Pad Prik King Paste:
Squeeze out the water from the chilies and use a mortar and pestle to pound with the salt, galangal, lemongrass, krachai, coriander stems, shallots, garlic, and dried prawns to a thick paste.

For the Beef Short Ribs:
Rinse the salt from the beef and braise in coconut milk with the bruised galangal, shallots, lemongrass, coriander stems and lime leaves.  When tender, take the beef out and cool.

To Assemble and Serve:
Heat 2 tablespoons of oil in a large wok. Cut 180 grams of the short ribs into 1-inch thick pieces and fry until brown and crispy. Add 2 tablespoons of the Pad Prik King Paste and cook until the paste is aromatic (do not burn the paste). Season with fish sauce and white pepper, and sugar if needed.  Add the kaffir lime leaves, and fry for a few minutes. Fold in the krachai, turmeric, peppercorns, Thai basil, and chili peppers.