Massaman Curry Short Ribs recipe

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Ingredients

1 tablespoon vegetable oil
2 pounds beef short ribs
4 ounces massaman curry paste
1 (1 inch) piece fresh ginger, minced
1 tablespoon minced garlic
1 ½ (14 ounce) cans coconut milk
1 tablespoon ground turmeric
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon red chile powder
1 tablespoon garlic salt

Nutrition Info

417.1 calories
carbohydrate: 6.3 g
cholesterol: 46.5 mg
fat: 38.7 g
fiber: 1.8 g
protein: 12.7 g
saturatedFat: 23 g
servingSize: -
sodium: 968.1 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes, add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.

  2. Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.

  3. Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.

  4. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions, set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Recipe Yield

8 servings

Recipe Note

This has got to be one of my favorite dishes I've made. Inspired by a Thai restaurant in Renton, WA called Sing Tong Thai, I decided to make my own version in the Instant Pot®, where I know I can get fast and quality results. This recipe is fairly simple, and with the right ingredients, it's a dish that won't disappoint. Serve over a bed of garlic mashed potatoes or rice!

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