Short Ribs Massaman Curry
- Prep time 15Min
- Cook time 1Hr
- Technique Stew
- Meat Beef
- Cut Short Ribs
- Serves 2
A savoury curry dish rich in aromatic spices, paired with Australia's beef short ribs, stewed till tender. Best served hot with a serving of warm rice.
Ingredients
500g Short Rib
120g Massaman Curry Paste
300g Potato
100g Peanut, toasted
500ml Coconut Milk
2 tbsp Tamarind Paste
2 tbsp Coconut Sugar
2 tbsp Fish Sauce
1-2 Bay Leaf
For Massaman Curry Paste:
4 Dried Large Chili
½ tsp Galangal, chopped
1 tbsp Lemongrass, chopped and toasted
3 tbsp Shallots, roasted
¼ cup Garlic, roasted
1 tsp Shrimp Paste, roasted
2 tsp Coriander Seeds
1 tsp Cumin Seeds
2 Cloves
2 Star Anise
2 Nutmeg
2 Cardamom
1 tsp Kaffir Lime Zest
½ tsp Ground Cinnamon
¼ tsp Peppercorn
1 tsp Salt
Method
For Massaman Curry Paste:
- Remove seeds from dried chili and soak. Once soft, drain out the liquid.
- Pound the soaked chili with salt then add galangal, lemongrass, pepper and pound into a fine paste.
- Add the rest of the ingredients and continue pounding until all is combined and very fine.
To cook:
- Stew short ribs in coconut milk for at least 45 minutes.
- After stewing, add potato, massaman curry paste, Bay leaf, toasted peanut and boil until potato is soft.
- Then, season with tamarind paste, coconut sugar and fish sauce
