Ingredients

• 1 1/2 teaspoons red curry paste, (see Note), or more to taste
• 3 cloves garlic, peeled
• 3 1/8-inch-t peeled fresh ginger
• 1/2 cup coarsely chopped cilantro stems plus 1/2 cup chopp, divided
• 6 scallions, coarsely chopped
• 1/2 cup water
• 2 teaspoons canola oil
• 3 pounds bone-in bison short ribs, or 2 pounds boneless (see Note), trimmed
• 2 cups thinly sliced red onion
• 1 1/2 cups reduced-sodium chicken broth
• 3 tablespoon fish sauce, (see Note)
• 2 tablespoon lime juice, or more to taste
• 3 ripe tomatoes, seeded and diced
• 1 cup “lite” coconut milk, (optional)
• 6 baby bok choy, cut in half, or 3 regular bok choy, cut into quarters
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Place curry paste to taste, garlic, ginger, cilantro stems, scallions and water in a blender or food processor. Blend or process to form a loose paste. Add more water if the mixture is too dense to blend.

Step 2

Heat oil in a large pot or Dutch oven over medium heat. Add ribs and brown on all sides, 6 to 8 minutes total. Stir in the curry mixture, onion, broth, fish sauce and 2 tablespoons lime juice. Bring to a simmer. Cover, reduce heat to maintain a simmer, and cook, turning the ribs every 30 minutes, until the meat is very tender when pierced with a fork, 2 to 2 1/2 hours.

Step 3

Transfer the ribs to a plate; cover and keep warm. Add tomatoes and coconut milk (if using) to the broth; bring to a simmer. Add bok choy; cover and cook until the bok choy bases can be pierced with a fork, 10 to 20 minutes, depending on the size. Season with pepper and more lime juice, if desired. Serve topped with cilantro leaves.