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Beef Short Rib Massaman Curry

Savory Beef Short Rib Massaman Curry for Cozy Nights

Beef Short Rib Massaman Curry is a delightful homage to Thai street vendors, featuring tender beef and creamy coconut for a hearty dish perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons vegetable oil Essential for sautéing the onions and enhancing flavors.
  • 1/4 cup massaman curry paste Packed with spices like cinnamon and cardamom.
  • 1 large onion Adds a layer of sweetness and depth; slice it for even cooking.
For the Main Dish
  • 2 pounds beef short ribs These become tender and juicy when slow-cooked; be sure to trim excess fat.
  • 2 cans (14 oz) coconut milk Provides silky creaminess.
  • 1 cup water Necessary for cooking.
  • 2 medium potatoes Peel and quarter them for quicker cooking.
For Flavor Balance
  • 2 tablespoons tamarind paste Introduces tanginess that complements the sweetness of the sugar.
  • 1/4 cup roasted peanuts Provide a delightful crunch; feel free to swap with cashews if desired.
  • 2 tablespoons brown sugar Adds sweetness; consider coconut sugar as a natural alternative.

Equipment

  • oven-safe pan

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large oven-safe pan over low heat. Add the sliced onion, stirring occasionally, and sauté for 5-7 minutes until soft and translucent.
  2. Stir in ¼ cup of massaman curry paste, allowing it to cook for about 2 minutes until fragrant. Then, add ½ cup of coconut milk, mixing well.
  3. Pour in the remaining coconut milk and 1 cup of water, mixing thoroughly. Incorporate the trimmed beef short ribs into the pan.
  4. Preheat your oven to 160°C (325°F). Cover the pan and cook for 2 hours.
  5. Check the meat for tenderness; if fork-tender, add the peeled and quartered potatoes, cover again, and return to the oven for an additional 30 minutes.
  6. Stir in 2 tablespoons of tamarind paste and 2 tablespoons of brown sugar, then add roasted peanuts and cook uncovered for another 20-30 minutes.
  7. Shred the beef with two forks, mixing it back into the sauce, and serve over jasmine rice or with naan.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

This curry tastes even better the next day! Prepare it a day in advance, refrigerate, and reheat when ready to serve.

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