Jungle Curry III

Quite a bit of experimentation went on with this one. For the meat I used beef short ribs, which I'd never dealt with before. Roasted them in the oven for 30 min, then added curry paste and stock and braised for 2 hours. That was a few days ago. When cooled, the amount of fat on the surface was somewhat horrifying. The fat also seemed to have absorbed alot of the heat as the defatted sauce isn't spicy at all. Sadness. Anyway, pulled the bones out of the meat, reheated it with okra, a whole lot of chard, mizuna, thai basil. Good, not great -- the first was still the best. It's probably the chard's fault, thanks Ryan...