Red Curry Bison Short Ribs With Baby Bok Choy

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
646
FAT
37%
CHOL
0%
SOD
87%

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Ingredients for 6 servings

3 pounds bone-in bison short ribs, or 2 pounds boneless (see Note), trimmed

1 1/2-2 teaspoons red curry paste, (see Note), or more to taste

1 cup “lite” coconut milk, (optional)

3 1/8-inch-thick slices peeled fresh ginger

2 tablespoons lime juice, or more to taste

3 ripe tomatoes, seeded and diced

6 scallions, coarsely chopped

3 cloves garlic, peeled

6 baby bok choy, cut in half, or 3 regular bok choy, cut into quarters

2 cups thinly sliced red onion

3 tablespoons fish sauce, (see Note)

Freshly ground pepper, to taste

2 teaspoons canola oil

1/2 cup coarsely chopped cilantro stems plus 1/2 cup chopped cilantro leaves, divided

1 1/2 cups reduced-sodium chicken broth

1/2 cup water

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