Marion’s Best Massaman Curry [Video]
Servings: 4
Ingredients
- 1 kg (2 lb 3 oz) beef short ribs (cut into 5cm/2inch lengths)
- 1 tbsp vegetable oil plus 1 tsp extra
- ½ jar (95g / 3½oz) Thai Massaman Curry Paste
- 400 ml (14 fl oz) coconut milk
- 6 Asian red shallots peeled (larger ones halved)
- 8 small potatoes peeled, cut in half
- sea salt
- coriander (cilantro) leaves to garnish (optional)
- steamed rice to serve
Instructions
- Preheat the oven to 150°C (300°F).
- Apply a generous sprinkling of salt all over the beef ribs and allow them to sit for 5 mins. Heat a large saucepan or frying pan over medium high heat. Pour in 1 tablespoon of the vegetable oil. Add the beef ribs and sear for around 5–10 minutes until you’ve created a nice golden crust on the sides. Transfer to a deep baking dish, leaving all the lovely pan juices behind.
- In the pan of pan juices and any crusty beef bits, fry off the Massaman curry paste for 30 seconds or until fragrant. Next, add in the coconut milk to deglaze the pan, followed by 1 cup of water. Stir to combine and gently heat through, bringing to a simmer. Pour over the top of the beef ribs. Cover with baking paper and aluminum foil, then transfer to the oven and cook for 1 hour and 30 mins.
- Meanwhile, place a clean frying pan over high heat. Add the extra 1 tsp of oil, followed by the Asian shallots. Pan fry until they’re starting to char on their edges.
- Remove beef ribs from the oven and add in potatoes and fried shallots. Cover again with baking paper and foil, then return to the oven for a further 30 minutes or until the potatoes are tender.
- Transfer the beef, potatoes and shallots to a large serving bowl. Then, to remove any excess oil from your massaman sauce, gently place a piece of kitchen paper on the surface. Lift off and discard. Repeat another couple of times to remove the top layer of oil.
- To serve, drizzle beef, potatoes and shallots with the Massaman sauce. Top with coriander leaves (if using) and serve with steamed rice.
