This Massaman curry short ribs recipe has got to be one of my favorite dishes. Influenced by a Thai restaurant in Renton, WA, called Sing Tong Thai, I decided to make a 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.
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds beef short ribs
- 4 ounces Massaman curry paste
- 1 piece fresh ginger , 1 inch
- 1 tablespoon minced garlic
- 1.5 cans coconut milk , 14 ounce
- 1 tablespoon ground turmeric
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 tablespoon red chile powder
- 1 tablespoon garlic salt
Instructions
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1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
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2
Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
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3
Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
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4
Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
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5
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts
Per serving
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