1 1/2 to 2 teaspoons red curry paste (more or less to taste)
3 cloves garlic
3 (1/8-inch-thick) slices peeled fresh ginger
1/2 cup coarsely chopped cilantro stems plus 1/2 cup chopped cilantro leaves, divided
6 scallions, coarsely chopped
2 teaspoons canola oil
3 pounds bone-in bison short ribs or 2 pounds boneless, trimmed
2 cups thinly sliced red onion
1 1/2 cups reduced-sodium chicken broth
3 tablespoons fish sauce
2 tablespoons lime juice, or more to taste
3 ripe tomatoes, seeded and diced
1 cup lite coconut milk
6 baby bok choy, cut in half, or 3 regular bok choy, quartered
Ground black pepper, to taste

In a blender or food processor, combine the curry paste, garlic, ginger, cilantro stems, scallions and 1/2 cup water. Blend until they form a loose paste. Add more water if mixture is too dense to blend. Set aside.

In a large pot or Dutch oven over medium, heat the oil. Add the ribs and brown on all sides, about 6 to 8 minutes total.

Stir in red curry mixture, the onion, broth, fish sauce and lime juice. Bring to a simmer. Cover, reduce heat to maintain a simmer, and cook, turning ribs every 30 minutes, until meat is very tender when pierced with a fork, 2 to 2 1/2 hours.

Transfer ribs to a plate, then cover to keep warm.

Add the tomatoes and coconut milk to broth in pot. Bring to a simmer. Add the bok choy, then cover and cook until thick ends of bok choy can be easily pierced with a fork, about 10 to 20 minutes. Season with the pepper and more lime juice, if desired. Serve topped with the cilantro leaves.

Makes 6 servings.

— Recipe from the March-April issue of EatingWell magazine.