Ingredients
4 ServingsMeat & Seafood
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Baby Back Rib 1.4 kg
Canned/Bottled Goods
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Tinned Coconut Milk 240 ml
Baking Products
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Dark Brown Sugar 2 tsp
Produce
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Baby Pak Choi 6
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Fresh Thyme 4 g
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Garlic Cloves 2
Spices
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Salt 3 1/2 tsp
Dry Goods
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Red Curry Paste 1 1/2 Tbsp
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Red Lentils 190 g
Pantry
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Extra Virgin Olive Oil 89 ml
Preparation
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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
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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
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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
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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
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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 g | 86% |
Total Saturated Fat | 27 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% |
By Innit Culinary Team