Beef Rib Thai Massaman Curry
by
Jerry Mai
Click play to watch Jerry make the recipe
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Prep time
15 MinCook time
45 MinTotal time
1 HourBeef Rib Thai Massaman Curry
Tender beef short ribs cooked in a rich Thai Massaman curry with coconut milk, potatoes, and aromatic spices, finished with fresh coriander and served with jasmine rice
Ingredients
- 1 Beef Short Rib (split in half and cut between the bones)
- 1 × 185g jar Ayam Thai Massaman Curry Paste
- 2 × 270ml cans Ayam Coconut Milk
- 1 lemongrass stalk, crushed
- 1 brown onion, chopped
- 3 cloves garlic, chopped
- Vegetable oil
- Ayam Fish Sauce, to taste
- Palm sugar, shaved (to taste)
- 2 potatoes, peeled and chopped into 2cm pieces
- ½ bunch fresh coriander
Instructions
Cook the Beef Ribs
- Place the beef ribs in the pressure cooker. Cover with water and add ½ can of coconut milk, crushed lemongrass, and a splash of fish sauce.
- Seal the pressure cooker and cook for 30 minutes.
Prepare the Curry Base:
- While ribs cook, process the onion and garlic into a fine paste using the Braun MultiPractic.
- Wrap the paste in a Chux cloth and squeeze out the liquid.
Make the Curry Sauce
- In a medium pot over medium heat, add vegetable oil.
- Add the squeezed onion-garlic paste and cook until soft.
- Stir in the Massaman curry paste and cook until fragrant.
- Add palm sugar and fish sauce, stir to reduce slightly.
- Add the potatoes and 1½ cans of coconut milk.
- Bring to a gentle simmer and cook for 10 minutes.
Combine and Finish
- Release pressure from the cooker and remove the ribs.
- Add the ribs to the curry pot along with a spoonful of the braising liquid.
- Simmer everything together for 5 minutes.
- Adjust seasoning with salt or fish sauce, if needed.
Serve
- Spoon the beef rib curry into bowls.
- Garnish with fresh coriander and a drizzle of coconut milk.
- Serve with steaming hot jasmine rice.