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Quick and easy weeknight meal that will stick to your ribs and warm you right up!
1. Heat a wok or heavy bottomed skillet over medium-high heat and pour in about half of the can of coconut milk. Let it heat up and start to bubble, then add in the curry paste. Stir the curry paste into the milk by breaking it up with the back of a spoon. Once combined, add in the rest of the coconut milk and stir well.
2. Reduce heat to medium, then add the beef pieces into the curry sauce and let cook for one minute. Pour the chicken broth into the pan, stir well, then add in the squash pieces. Cover and let it cook 10-15 minutes, or until squash is cooked through.
3. Stir in the fish sauce and brown sugar, then serve with egg noodles or rice with a tablespoon of chili-garlic sauce on top.
Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!