Beef Short Rib Massaman Curry

Ingredients

• 1 tbsp vegetable oil
• 100 g / 1/2 cup massaman curry paste (see notes)
• 1 onion (sliced)
• 3 lbs beef short ribs (trimmed of visible fat)
• 800 ml or 2 x 14 oz cans coconut milk
• 250 ml / 1 cup water
• 4-5 small potatoes (peeled and quartered)
• 2 tsp tamarind paste
• 50g/1/3 cup peanuts (roasted)
• 3 tbsp brown sugar (or coconut sugar)

Instructions

1. 1

   Heat the oil in a large and deep pan that could go in the oven, add the sliced onion and fry for 5-7 minutes over low heat, then add the curry paste and a splash (1/2 cup) of coconut milk and stir fry for a couple of minutes until it starts to smell fragrant. Then add the rest of the coconut milk, water and stir to combine.

2. 2

   Add the beef short ribs to the pan, cover with a lid and place in the preheated to 160C/325F oven for 2 hours. See Notes

3. 3

   After 2 hours take it out of the oven and see if you can pull the bones easily from the meat. Remove the bones, add the potatoes, cover with a lid and put back in the oven for 30 minutes. ( If the bones couldn’t be pulled out, leave them)

4. 4

   After 30 minutes, take the pan out of the oven, add the tamarind paste, sugar and peanuts and put it back in the oven uncovered for 20-30 minutes longer.

5. 5

   At the end of the cooking time the meat should be very tender and fall apart if pulled with a fork. Remove the pieces from the liquid to a large bowl and pull apart with two forks, then add back to the pan and mix with the curry. Serve with rice.