Beef Short Rib Massaman Curry
This massaman curry is brimming with melt-in-the-mouth beef, topped up with soft potatoes, crunchy peanuts and creamy coconut milk
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp vegetable oil
- 100g / 1/2 cup massaman curry paste (see notes)
- 1 onion (sliced)
- 3 lbs beef short ribs (trimmed of visible fat)
- 800ml or 2 x 14 oz cans coconut milk
- 250 ml / 1 cup water
- 4-5 small potatoes (peeled and quartered)
- 2 tsp tamarind paste
- 50g/1/3 cup peanuts (roasted)
- 3 tbsp brown sugar (or coconut sugar)
Instructions
- 1
Heat the oil in a large and deep pan that could go in the oven, add the sliced onion and fry for 5-7 minutes over low heat, then add the curry paste and a splash (1/2 cup) of coconut milk and stir fry for a couple of minutes until it starts to smell fragrant. Then add the rest of the coconut milk, water and stir to combine.
- 2
Add the beef short ribs to the pan, cover with a lid and place in the preheated to 160C/325F oven for 2 hours. See Notes
- 3
After 2 hours take it out of the oven and see if you can pull the bones easily from the meat. Remove the bones, add the potatoes, cover with a lid and put back in the oven for 30 minutes. ( If the bones couldn’t be pulled out, leave them)
- 4
After 30 minutes, take the pan out of the oven, add the tamarind paste, sugar and peanuts and put it back in the oven uncovered for 20-30 minutes longer.
- 5
At the end of the cooking time the meat should be very tender and fall apart if pulled with a fork. Remove the pieces from the liquid to a large bowl and pull apart with two forks, then add back to the pan and mix with the curry. Serve with rice.