Thai Green Curry Coconut Short Ribs - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 6 meaty beef short ribs
• Expeller pressed vegetable oil
• Fish sauce
• 3 tablespoons chopped fresh cilantro leaves plus ½ cup for garnish
• 2 tablespoons peeled and grated fresh ginger
• 2 tablespoons peeled and grated galangal root
• 2 tablespoons roughly chopped fresh lemon grass, tender white part only
• 1 teaspoon ground cumin seed
• 1 teaspoon ground coriander seed
• 1 teaspoon shrimp paste, optional
• 4 large garlic cloves
• 4 green serrano chili peppers, 3 coarsely chopped, 1 split lengthwise
• 2 large shallots, peeled and coarsely chopped
• 3 large kafir lime leaves, 2 julienned, 1 left whole
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium yellow onion, sliced into very thin wedges
• 3 tablespoons palm sugar or light brown sugar
• 2 cans full fat coconut milk
• 1½ pounds small yellow new potatoes, washed, cut in half or if larger quartered
• ½ cup Thai basil leaves plus one large sprig
• ½ cup mint leaves
• 2 limes
• Halved cherry tomatoes to garnish, optional
• Chopped unsalted dry roasted peanuts or cashews, optional