Hello everyone. Welcome me here Farmhouse Kitchen in Portland, Oregon. I’m chef Kasem. I am making you guys bone in short ribs Khao Soy Neua tonight. Join me.
Step 1 : Making beef stew
Beef short ribs
Kaffir Lime Leaves
Step 2 : Curry Paste Mix
Step 3 : Khao Soy Curry
Red curry paste
Yellow curry paste
high heat large pot with 1/3 water put galangal, kaffir lime leaves, pandan leaves, s/p bring up to boil then low down to medium heat. Put the short rib and let it simmer for 4 hours
*** Tip don’t stir too often because you don’t want the blood to get out to the broth too much. It will make the broth turn dark.
Toast all fresh and dried spices above till aromatic then smash with mortar and pestle until paste.
Medium heat on medium pan with 3 cups of cooking oil and put curry paste mix from step 2 with red and yellow curry paste together, stir well. Add 3 cups of coconut milk, plum sugar, shrimp paste, salt and keep stir for 10 minutes then transfer to a large pot. Put the less coconut milk, water then seasoning with fish sauce and bring up to boil.
After 4 hours slow cooked beef short rib, add all beef stew broth to the Khao Soy curry pot. Keep the short rib to slide before serve with egg noodle, bean sprouts, fried shallot, chili oil, green onion, cilantro, boiled egg and fried noodle to finish. Mix and enjoin!
Chef Kasem Saengsawang
Chef Owner at Farmhouse Kitchen Thai
San Francisco | Oakland | Portland
& Daughter Thai Kitchen
Michelin's Bib Gourmand
2016, 2017, 2018 and 2019
Singha Beer The Best Thai Beer