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.


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


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