2 tbspcoconut oil3red shallots, thinly sliced2garlic cloves, finely chopped3small red chillies, thinly sliced, or to taste, plus extra to serve500 ml(2 cups) beef stock70 mlfish sauce50 gmlight palm sugar, finely chopped6kaffir lime leaves, crushed in your hand4coriander stalks, leaves reserved to serve2lemongrass stalks (white part only), bruised10 gmdried shiitake mushrooms, soaked in boiling water for 30 minutes, drained, large shiitakes halved950 mlcanned coconut milk8beef short ribs50 gmenoki mushroomsJuiceof 1 lime, or to taste, plus wedges to serve170 gm(1 cup) Thai red rice, rinsedTo serve:fried shallots
Preheat oven to 160C. Heat half the oil in a large saucepan over medium-high heat, add shallot, garlic and chilli and fry, stirring occasionally, until tender and shallot is translucent (4-5 minutes). Add stock, fish sauce, palm sugar, lime leaves, herbs, shiitakes and 600ml coconut milk and simmer for flavours to infuse (6-8 minutes).
Heat remaining oil in a large frying pan over medium-high heat, add ribs and brown well all over (2-3 minutes). Transfer to a roasting pan to fit snugly in a single layer. Add coconut milk mixture, cover with foil and braise in oven until meat falls from the bone (3½-4 hours). Stir in enoki and lime juice; adjust seasoning with lime juice, fish sauce and palm sugar for a sour, salty, sweet balance.
Meanwhile, combine rice in a saucepan with remaining coconut milk, 50ml cold water and 1 tsp sea salt. Bring to the boil over medium-high heat, cover with a lid, reduce heat to low and cook until rice is tender and liquid absorbed (25-30 minutes). Remove from heat and stand covered to steam for 10 minutes. Serve with ribs and braising liquid, scattered with coriander, fried shallots and chilli.