Beef Short Rib Massaman Curry

Name: Beef Short Rib Massaman Curry
Total time: 18000 s
Yield: Serves 2 servings
Ingredients: 12 oz beef short ribs (about 350 grams); 1 large potato; 1 large yellow onion; 1 large shallot; 1 1/4 oz Massaman curry paste (about 35 grams); 1 cup coconut milk (250 ml); 1 stick cinnamon; 2 tablespoons cardamom pods; 10 bay leaves; 1 tablespoon fish sauce; 1 tablespoon palm sugar; 1 tablespoon tamarind paste; 2 tablespoons peanut butter; 10 kaffir lime leaves

สิทธิพงศ์ @PongKitchen

สมุทรปราการ

This recipe follows the flavor profile of the Massaman Chicken I recently posted, but this time it's made with beef short ribs. The method and order of steps are a bit different to help the flavors soak into the beef, but overall, it's very similar.

สิทธิพงศ์ @PongKitchen

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Ingredients

3.5 hours

Serves 2 servings

12 ozbeef short ribs (about 350 grams)
1large potato
1large yellow onion
1large shallot
1 1/4 ozMassaman curry paste (about 35 grams)
1 cupcoconut milk (250 ml)
1 stickcinnamon
2 tablespoonscardamom pods
10bay leaves
1 tablespoonfish sauce
1 tablespoonpalm sugar
1 tablespoontamarind paste
2 tablespoonspeanut butter
10kaffir lime leaves

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Steps

3.5 hours

1

Cut the onion and shallot into large pieces. Sauté over high heat until softened and the outside is slightly charred. Set aside.
2

Cut the beef short ribs into large pieces, about 2 inches each. Sear in a hot pan until browned.
3

Add the sautéed onion and shallot to a pot along with the beef. Pour in half of the coconut milk and add enough water to cover everything. Bring to a gentle boil. Add the cinnamon stick, bay leaves, and cardamom pods.
4

Once it comes to a boil again, reduce the heat to a low simmer and cover the pot.
5

In a separate pan, add a little coconut milk and cook until the oil separates. Add the Massaman curry paste and sauté. Gradually add the remaining coconut milk, cooking until the oil separates again. Season with palm sugar, fish sauce, tamarind paste, and peanut butter. Stir until everything is dissolved.
6

Pour the curry paste mixture into the pot. Stir to combine. Bring to a gentle simmer, cover, and cook for another 2.5 hours until the beef is tender. (I use a stovetop Dutch oven for this step, simmering for 2.5 hours.)
7

After 2.5 hours, add the potato (cut into large pieces) and cook for another 30 minutes until the potato is soft. Once tender, remove the whole spices.
8

Simmer until the curry thickens to your liking. Taste and adjust the seasoning as needed. I like it slightly tangy, with a balance of sweet and salty, and a nutty aroma. Once the flavor is right, add the torn kaffir lime leaves and simmer for about 5 more minutes for fragrance.
9

Serve hot in a bowl. I like to enjoy it with Thai cucumber relish and steamed jasmine rice. The beef short ribs should be perfectly tender.