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Short Rib Green Curry
Short Ribs braised in green curry, coconut milk, Japanese eggplant, and Thai basil until tender. Then served with wild black forbidden rice and an extra Thai chili for those who love it more spicy. The nuttiness of the rice pairs very well with creamy and aromatic curry. It’s comforting in every bite!
Nutritional facts
Protein
46g
Carbs
67g
Calories
950
Fat
58g
Ingredients
Rice, Berry, Wild Rice, Canola and Olive Oil Blend, Fish Sauce, Beef Short Ribs, Thai Basil, Japanese Eggplant, Thai Chilli, Sugar, Coconut Milk, Kosher Salt, Lime Juice, Green Curry Paste
Reviews
4.4
Based on 90 reviews
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Kuan Chen · 02/16/24
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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