The aromatic curry-infused sticky rice is stuffed with tender short rib, creating a harmonious blend of textures and spices. With each bite, you'll be transported to a world of bold flavors and culinary innovation.

Quick Info

⏱️ 390 min • 🍽️ 8 servings • ⭐ 89%

Nutrition

571 cal • 24g protein • 54g carbs • 23g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Asian]

Ingredients

• 3 cups uncooked sticky rice
• Warm water, for soaking
• 2 cups canned unsweetened coconut milk
• ¼ cup sugar
• 1½ tablespoons curry powder
• 1 tablespoon lime zest (about 2 limes)
• ½ teaspoon kosher salt
• 2 pounds boneless short ribs, cut into 3-inch pieces
• Kosher salt, to taste
• Black pepper, to taste
• 2 tablespoons canola oil
• 1 jalapeño, seeded and roughly chopped
• 2 bay leaves
• 2 sprigs fresh thyme
• 5 sprigs fresh parsley
• ⅔ cup dry red wine
• 1½ cups beef stock
• ⅓ cup freshly squeezed orange juice
• 2 cinnamon sticks
• 1 tablespoon sesame seeds
• Lime wedges, for serving

Instructions Preview

1. Add the rice to a large nonreactive bowl t…
2. Drain the rice and transfer to a steamer b…
3. Cover and steam the rice for 30 minutes, o…

…and 12 more steps

---

Recipe by: Kiano Moju, Chef JJ • From: Tasty