Massaman Curry Short Ribs
Description
This Massaman curry short ribs recipe, prepared in an Instant Pot, combine Massaman curry paste, coconut milk, and various spices to flavor these ribs.
Ingredients
•
1 tablespoon vegetable oil
•
2 pounds beef short ribs
•
4 ounces massaman curry paste
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1 (1 inch) piece fresh ginger, minced
•
1 tablespoon minced garlic
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1 1/2 (14 ounce) cans coconut milk
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1 tablespoon ground turmeric
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1 tablespoon curry powder
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1 tablespoon ground cumin
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1 tablespoon red chile powder
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1 tablespoon garlic salt
Directions
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.
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.
3
Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
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.
5
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.