Cook and Scale
Massaman Beef Short Rib Curry
4 servings · 140 min total
A rich, aromatic Thai massaman curry with fall-apart tender beef short ribs, potatoes, and roasted peanuts in a coconut milk sauce.
Ingredients
- 800 g beef short ribs, cut into chunks
- 4 tbsp massaman curry paste
- 4 dl coconut milk
- 300 g potato, peeled and cut into chunks
- 1 onion, cut into wedges
- 3 tbsp peanuts, roasted
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 2 tbsp tamarind paste
- 2 bay leaf
- 1 cinnamon stick
- 2 dl water
- 1 tbsp vegetable oil
Contains: Peanut, Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
Fry the curry paste — Heat the vegetable oil in a large pot over medium heat. Add the massaman curry paste and fry for 2 minutes until fragrant.
- 2.
Brown the short ribs — Add the beef short ribs and stir to coat in the paste, browning the meat lightly for about 5 minutes.
- 3.
Simmer the beef curry — Pour in the coconut milk and water, then add the cinnamon stick and bay leaf. Bring to a gentle simmer, cover, and cook for 1.5 hours, stirring occasionally, until the beef is tender.
- 4.
Add the potatoes — Stir in the potato and onion wedges. Cover and simmer for a further 25 minutes until the potatoes are tender.
- 5.
Finish the curry — Stir in the fish sauce, palm sugar, tamarind paste, and roasted peanuts. Simmer uncovered for 5 more minutes to thicken slightly, then taste and adjust seasoning before serving.