Curry Sticky Rice Stuffed With Short Rib By Chef JJ Johnson Recipe by Tasty

Ingredients

• 3 cups sticky rice, uncooked
• warm water, for soaking
• 2 cups unsweetened coconut milk, canned
• ¼ cup sugar
• 1 ½ tablespoons curry powder
• 1 tablespoon lime zest, about 2 limes
• ½ teaspoon kosher salt
• 2 lb boneless short ribs, cut into 3 inch (7 1/2 cm) pieces
• kosher salt, to taste
• black pepper, to taste
• 2 tablespoons canola oil
• 1 jalepeno, seeded and roughly chopped
• 2 bay leaves
• 2 sprigs fresh thyme
• 5 sprigs fresh parsley
• ⅔ cup dry red wine
• 1 ½ cups beef stock
• ⅓ cup orange juice, freshly squeezed
• 2 cinnamon sticks
• 1 tablespoon sesame seeds
• lime wedge, for serving