Massaman Curry Short Ribs
A flavorful massaman curry made with tender beef short ribs, infused with rich spices and coconut milk.
Ingredients
- vegetable oil (1 tablespoon)
- beef short ribs (2 pounds)
- Massaman curry paste (4 ounces)
- fresh ginger (1 piece)
- minced garlic (1 tablespoon)
- coconut milk (1.5 cans)
- ground turmeric (1 tablespoon)
- curry powder (1 tablespoon)
- ground cumin (1 tablespoon)
- red chile powder (1 tablespoon)
- garlic salt (1 tablespoon)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat for 2 minutes; add vegetable oil. Sear ribs, 3 to 4 at a time, until nicely browned, about 2 minutes per side. Remove ribs and set aside.
- Stir curry paste, ginger, and garlic into hot pot, scraping the browned bits off the bottom with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
- Carefully place short ribs back into pot; stir so ribs are covered in curry sauce.
- Close and lock the lid. Select Meat/Stew function; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 417
- fat: 39 g
- sats: 23 g
- carbs: 6 g
- fibre: 2 g
- protein: 13 g
- salt: 0 g