Crockpot Thai Short Ribs with Coconut Rice

09 Jul 2024

Crockpot Thai Short Ribs with Coconut Rice

Enjoy a taste of Thailand with this easy and delicious Crockpot Thai Short Ribs with Coconut Rice recipe. The slow-cooked short ribs are infused with rich, aromatic Thai flavours, and paired perfectly with creamy coconut rice. This dish is perfect for a comforting dinner that requires minimal effort.


For the Thai Short Ribs:

  • 1.5 kg beef short ribs
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (400 ml) coconut milk
  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) fish sauce
  • 1/4 cup (60 ml) brown sugar
  • 2 tablespoons lime juice
  • 1 red chilli, sliced (optional)
  • Fresh coriander, chopped, for garnish

For the Coconut Rice:

  • 1 1/2 cups (300 grams) jasmine rice
  • 1 can (400 ml) coconut milk
  • 1 cup (250 ml) water
  • 1 teaspoon salt


  1. Prepare the Short Ribs: Season the beef short ribs with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Sear the short ribs on all sides until browned. Transfer the ribs to your crockpot.
  2. Make the Sauce: In the same pan, add the chopped onion, garlic, and ginger. Cook for 2-3 minutes until fragrant and softened. Stir in the red curry paste and cook for another minute. Add the coconut milk, soy sauce, fish sauce, brown sugar, and lime juice. Mix well and bring to a simmer.
  3. Slow Cook: Pour the sauce over the short ribs in the crockpot. Add the sliced red chilli if using. Cover and cook on low for 7-8 hours or until the ribs are tender and falling off the bone.
  4. Prepare the Coconut Rice: About 30 minutes before serving, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.
  5. Serve: Once the short ribs are done, transfer them to a serving platter. Spoon the sauce over the ribs and garnish with fresh coriander. Serve the ribs alongside the coconut rice.

This Crockpot Thai Short Ribs with Coconut Rice dish is a flavourful and satisfying meal that’s sure to impress. The tender, aromatic ribs combined with the creamy coconut rice create a harmonious blend of textures and tastes, perfect for any dinner occasion.

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