Place the oil in a large pot over medium-high heat. Season both sides of the short ribs with salt and pepper. Place in the pot and sear on all sides, about 6 minutes.
Place the coconut milk, tomato paste, curry paste, garlic, fish sauce, lime juice and ginger in a bowl and whisk to combine. Add the sauce and onions to a crock pot. Place the short ribs on top, spooning some sauce over the meat.
Cook for 8 hours on low, basting the ribs once.
Skim off and discard all of the fat that has accumulated at the top of the pot.
Add the carrots and continue cooking for 1 hour more.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-against-all-grain-curried-short-ribs/