Braised short ribs in Thai massaman curry with caramelized shallots and peanuts.
Beef cheeks or oxtail also braise beautifully in massaman. Whole shallots caramelize during braising and become sweet and tender.
Serve with roti to soak up the rich sauce. This curry is even better the next day.
Ingredients
Scale
Measurement units
- 3 lb Bone-in beef short ribs
- 1 tsp Salt
- 3 tbsp Vegetable oil
- ½ cup Coconut cream
- 5 tbsp Massaman curry paste
- 2 can Full-fat coconut milk
- 1 stick Cinnamon stick
- 6 pod Green cardamom pods, lightly crushed
- 2 piece Star anise
- 2 leaf Bay leaves
- 8 whole Shallots, peeled and left whole
- 1 lb Yukon Gold potatoes, peeled and halved
- 3 tbsp Fish sauce
- 3 tbsp Palm sugar
- 2 tbsp Tamarind paste
- ½ cup Roasted peanuts
Ingredients
Scale
Measurement units
- 3 lb Bone-in beef short ribs
- 1 tsp Salt
- 3 tbsp Vegetable oil
- ½ cup Coconut cream
- 5 tbsp Massaman curry paste
- 2 can Full-fat coconut milk
- 1 stick Cinnamon stick
- 6 pod Green cardamom pods, lightly crushed
- 2 piece Star anise
- 2 leaf Bay leaves
- 8 whole Shallots, peeled and left whole
- 1 lb Yukon Gold potatoes, peeled and halved
- 3 tbsp Fish sauce
- 3 tbsp Palm sugar
- 2 tbsp Tamarind paste
- ½ cup Roasted peanuts
Instructions
Sear the short ribs
Preheat oven to 300°F. Season short ribs with salt. Heat oil in Dutch oven over high heat. Sear ribs on all sides until deeply browned, about 8 minutes total. Transfer to plate.
Equipment
- dutch oven
Ingredients
- beef short ribs (3 lb)
- salt (1 tsp)
- vegetable oil (3 tbsp)
Build the curry base
Reduce heat to medium. Add coconut cream and cook until oil separates. Add curry paste and fry 3 minutes until very fragrant. Add whole spices and stir 30 seconds.
Equipment
- dutch oven
Ingredients
- coconut cream (½ cup)
- massaman curry paste (5 tbsp)
- cinnamon stick (1 whole)
- cardamom pods (6 whole)
- star anise (2 whole)
- bay leaves (2 whole)
Braise in oven
Pour in coconut milk. Return short ribs and any juices. Add shallots, fish sauce, palm sugar, and tamarind paste. Bring to simmer. Cover and transfer to oven. Braise 1.5 hours.
Equipment
- dutch oven
- oven
Ingredients
- coconut milk (2 can)
- whole shallots (8 whole)
- fish sauce (3 tbsp)
- palm sugar (3 tbsp)
- tamarind paste (2 tbsp)
Simmer the vegetables
Add potatoes, nestling them into liquid. Cover and return to oven. Braise 45 minutes more until ribs are fork-tender and potatoes are cooked. Skim fat from surface.
Equipment
- dutch oven
- oven
Ingredients
- potatoes, halved (1 lb)
Adjust the seasoning
Taste and adjust seasoning. Remove whole spices if desired. Stir in peanuts. Serve over jasmine rice or with roti bread.
Ingredients
- roasted peanuts (½ cup)
Before you cook
Cook notes
- • Beef cheeks or oxtail also braise beautifully in massaman.
- • Whole shallots caramelize during braising and become sweet and tender.
- • Serve with roti to soak up the rich sauce.
- • This curry is even better the next day.
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