Beef massaman curry (massaman nua)

Remove the bones from the short ribs and cut the meat into cubes; keep the bones.

Sear the cubes on as many sides as patience allows, until browned with a crust.

Return the beef and the bones to the pot, cover with water, add some coconut milk and about a tablespoon of curry paste.

Simmer and braise two hours until fork tender.

In a separate pot, boil and reduce coconut milk, add the curry paste and cook until the coconut milk breaks and oil sizzles out of the paste.

Add the rest of the coconut milk and the braised beef.

Skim the gunk off the braising broth and add just enough to loosen the curry.

Add sweet potatoes and onions, return to a simmer and cook 10 to 15 minutes.

Season with fish sauce, palm sugar and tamarind; keep at a gentle simmer, not a boil, so the sweet potato does not fall apart, until it is fork tender.

Add roasted peanuts, with the potatoes for soft peanuts or at the end for crunchy.