I want to do a thai curry (paste, coconut milk) with braised short ribs. I've made plenty of curries, but not with a meat that throws off this much fat, or that needs to stew for hours, so I am not entirely sure what the best method would be. I think that braising the meat in the curry itself would lead toexcellently flavored meat (like rendang), but a terribly greasy, muddled curry sauce that would be difficult to de-grease. So I am thinking I should braise the meat separately and combine the two towards the end. But does that make sense? If so, what to braise the meat in - -basically the same curry flavors and a coconut milk mixture?