Thai Red Curry Ribs with Pak Choi and Lentils - Innit

Ingredients

4 Servings

Meat & Seafood

  • Baby Back Rib 1.4 kg

Canned/Bottled Goods

  • Tinned Coconut Milk 240 ml

Produce

  • Baby Pak Choi 6

  • Fresh Thyme 4 g

  • Garlic Cloves 2

Spices

  • Salt 3 1/2 tsp

Dry Goods

  • Red Lentils 190 g

  • Red Curry Paste 1 1/2 Tbsp

Pantry

  • Dark Brown Sugar 2 tsp

  • Extra Virgin Olive Oil 89 ml

Preparation

  1. Cook Ribs

    Season ribs on all sides. Cook for 60 minutes, bone side up.

    • 1/2 Tbsp Salt
    • 2 Tbsp Extra Virgin Olive Oil
    • 1.4 kg Baby Back Rib
    • 1 pinch Black Pepper
  2. Thai Red Curry Creation

    Heat olive oil in a small sauce pan over medium-high heat; stir in half the curry paste & simmer for 2 minutes. Add remaining ingredients & simmer for another 4 minutes, stirring frequently.

    • 1/2 Tbsp Red Curry Paste
    • 1 can Tinned Coconut Milk
    • 2 tsp Dark Brown Sugar
    • 2 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Salt
  3. Flip Ribs & Cook Pak Choi

    Prepare pak choi & season on sheet pan. Flip ribs to bone-side down. Baste with half the Thai Red Curry Sauce & place on top oven rack. Cook pak choi & ribs for 13 minutes.

    • 6, halved Baby Pak Choi
    • 2 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Salt
  4. Cook Lentils

    Bring ingredients to a boil. Reduce heat and simmer for 15 minutes.

    • 4 g Fresh Thyme
    • 2 Garlic Cloves
    • 710 ml Water
    • 1 tsp Salt
    • 1/2 Tbsp Red Curry Paste
    • 190 g Red Lentils
  5. Serve & Enjoy!

    Top ribs with Thai Red Curry Sauce. Serve with lentils and pak choi.

Nutrition

  Amount per
serving
Daily value percentage
Calories 1010 kcal  
Total Fat 67.0 g 86%
Total Saturated Fat 27.0 g 137%
Unsaturated Fat 40 g  
Cholesterol 150 mg 51%
Sodium 2340 mg 100%
Total Carbohydrate 41 g 15%
Fiber Total Dietary 10 g 35%
Sugars Total 4 g  
Protein 58 g 116%
Vitamin C 70 mg 80%
Calcium Ca 299 mg 25%
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By Innit Culinary Team