Ultimate Beef Massaman Curry
ID: 1e9643da...
An elevated version of the classic Thai Massaman Curry made with melt-in-the-mouth beef short ribs. By searing the beef and slowly roasting it in the oven, the meat becomes incredibly tender while the sauce remains rich and creamy without being overly oily.
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🍳 Cooking Flow
Season and hard-sear the beef short ribs, then place them in a roasting tin. → Fry the curry paste in the pan drippings, add coconut milk and water, then pour the sauce over the beef. → Cover tightly with baking paper and foil, then slow-roast at 150°C (300°F) for 1.5 hours. → Add charred shallots and peeled potatoes, then cover and roast for another 30 minutes. → Remove the meat and veggies, skim excess oil from the sauce using paper towels, then pour the sauce back over to serve.
Cooking Steps
Brief Cooking Order
Season and hard-sear the beef short ribs, then place them in a roasting tin. → Fry the curry paste in the pan drippings, add coconut milk and water, then pour the sauce over the beef. → Cover tightly with baking paper and foil, then slow-roast at 150°C (300°F) for 1.5 hours. → Add charred shallots and peeled potatoes, then cover and roast for another 30 minutes. → Remove the meat and veggies, skim excess oil from the sauce using paper towels, then pour the sauce back over to serve.
Introduction
An elevated version of the classic Thai Massaman Curry made with melt-in-the-mouth beef short ribs. By searing the beef and slowly roasting it in the oven, the meat becomes incredibly tender while the sauce remains rich and creamy without being overly oily.
Step 1
Prepare the beef short ribs by cutting them into large chunks and seasoning generously with salt on all sides.
Step 2
Heat vegetable oil in a hot pan. Sear the beef pieces on all sides until they develop a beautiful brown crust, then transfer them to a roasting tin.
Step 3
In the same pan with the beef drippings, add the Massaman curry paste and fry for a few minutes until fragrant and the oils release.
Step 4
Pour in the coconut milk and a splash of water. Mix well with the paste to form a smooth curry sauce.
Step 5
Pour the warm curry sauce directly over the seared beef short ribs in the roasting tin.
Ingredients List
Important Notes
Searing the beef first creates a Maillard crust that infuses much more depth of flavor into the curry compared to traditional boiling.
Using the oven provides a gentler, more even heat distribution for slow-cooking than direct stovetop simmering, resulting in incredibly tender meat.
Do not skip the double-sealing step with baking paper and foil; this ensures moisture stays locked inside during the long bake.
The paper towel trick is highly effective for removing surface oil without losing the creamy consistency of the coconut milk-based curry.
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