MASSAMAN CURRY SHORT RIBS
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!
Provided by Brittaney Bunjong
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 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, Sodium 968.1 mg, Sugar 1 g
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Saddam Husean
[email protected]This dish was a disappointment.
Tamim Miah
[email protected]The sauce was a bit bland.
Romario Gunzell
[email protected]The short ribs were a bit dry.
bryce mitchell
[email protected]This dish was a bit too sweet for my taste.
Ahmmi Jaan
[email protected]I wasn't a fan of the flavor of the sauce, but the short ribs were tender and juicy.
mathias namwamba
[email protected]The sauce was a bit too spicy for my taste, but the short ribs were cooked perfectly.
Tanwir Mohammad
[email protected]The short ribs were a bit tough, but the sauce was delicious. I would recommend cooking the short ribs for a longer period of time.
Aljoori Alazzawi
[email protected]This was my first time making Massaman curry and it was a success! The short ribs were tender and flavorful, and the sauce was rich and creamy. I will definitely be making this again.
Dipa Bc
[email protected]I followed the recipe exactly and the dish turned out great. The short ribs were fall-apart tender and the sauce was delicious. I would definitely recommend this recipe.
Muhammad Ibrahim Hussaini
[email protected]This dish was amazing! The short ribs were perfectly cooked and the sauce was to die for. I will definitely be making this again.
Ashwini Pawar
[email protected]I'm not usually a fan of short ribs, but this recipe changed my mind. The short ribs were so tender and juicy, and the sauce was incredible. I loved the combination of sweet, savory, and spicy flavors.
Ivy Njiyela
[email protected]This Massaman curry short ribs recipe was an absolute delight! The meat was fall-off-the-bone tender and the sauce was rich, creamy, and flavorful. I followed the recipe exactly and it turned out perfectly. My family loved it and we will definitely b