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 and turn bone side facing up. Place ribs in the oven on top rack and start cook sequence.

    • 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 baking tray. Flip ribs to bone-side down. Baste with half the curry sauce & place on top oven rack. Place the pak choi on the oven rack below the ribs, and start the next cook sequence.

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

    Combine all ingredients in a pot, stir to combine, and bring to a boil. Reduce heat and simmer for 15 minutes.

    • 4 g Fresh Thyme
    • 2, peeled 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