You know how much I love Mama Noi’s cooking… but this recipe is definitely NOT my mother’s massaman curry! I’m levelling up the flavour of all my ingredients with some extra love and attention, namely hard searing the beef first to get a golden crust instead of simmering on the stovetop, before roasting in the oven to finish things off. Low and slow keeps your beef juicy yet fall-apart tender, plus you also get a more even heat source by using the oven. Because sometimes mums know best… but sometimes us kids can also show them some new tricks!
1kg (2 lb 3 oz) beef short ribs (cut into 5cm/2” lengths)
1 tbsp vegetable oil, plus 1 tsp extra
½ jar Marion’s Kitchen Thai Massaman Curry Paste
400ml (14 fl oz) coconut milk
6 Asian red shallots, peeled (larger ones halved)
8 small potatoes, peeled, cut in half
sea salt
coriander (cilantro), to garnish (optional)
steamed rice, to serve
- 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.
- Into 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 massman sauce. Top with coriander leaves (if using) and serve with steamed rice.
