Smoked Beef Massaman Curry… Doesn’t get much better than that.
I love a good curry. Especially the kind that simmers away low and slow until it’s rich, creamy, and borderline criminal. But this one? This one’s different. We’re taking beef short ribs, giving them the BBQ treatment with a hit of cherry smoke, then dropping them into a Massaman curry so flavour-packed it might just make your mother-in-law cry.
Forget your stovetop. We’re doing the whole thing outside, on the kettle. Fire, spice, smoke, and coconut milk… all in one pot.
The Cut: Beef Short Ribs
I started with about 800g of beef short ribs, bone-in. Trimmed them up and sliced each rib into singles. Then, just to make it more curry-friendly, I cut the meat across the bone in roughly 1” increments. That way, you get beautiful little bite-sized chunks of smoky, fatty beef in every spoonful. And trust me, they break down just right by the end.
The Rub: Spice Mix from The Spice People
I used The Spice People’s Massaman Thai spice mix. It’s a pre-blended gem that punches above its weight, no need to mess about with 10 different jars from the pantry. Just dust it on generously and let it do its thing.
The Smoke Setup
Kettle BBQ running at 275°F (135°C), using Heatbeads original briquettes for solid, consistent heat. I chucked in a chunk of cherry wood for a gentle, sweet smoke that plays beautifully with the beef and the curry.
I set up the kettle for indirect cooking with the help of an offset plate from CLD Fabrication. That thing’s become a permanent fixture in my kit.
The ribs went on for about 5 hours, soaking in that smoke and slowly breaking down till they were juicy, tender, and nearly ready to fall apart.
Cast Iron Curry Time
Once the ribs were ready, I pulled the offset plate and pushed the coals to either side. Then I dropped a cast iron skillet right in the middle, directly over the coals.
In went:
- 1 diced onion
- 1 diced capsicum
- 2 chopped carrots
- 5 small potatoes, cubed
I gave the veg a bit of a fry-up in the skillet for a few minutes, then dusted them with a touch more of the Massaman spice mix. You want to wake those flavours up before the coconut milk goes in.
Then I poured in a full can (400ml) of coconut milk and gave it all a good stir.
Bringing It All Together
Now comes the magic: the smoky short rib chunks went back into the curry to simmer and soak. Let it all bubble away for about an hour, stirring occasionally to stop anything sticking.
By the end, the beef was melt-in-your-mouth soft, the veg had soaked up all the spice and smoke, and the sauce had thickened into a rich, creamy dream.
To Serve
I dished it up with steamed rice, topped with crushed peanuts for a bit of crunch, and a hit of fresh coriander to bring some brightness to the plate.
No fuss, just good honest curry loaded with BBQ flavour.
The Recipe
Ingredients:
- 800g beef short ribs, bone-in
- 2 tbsp Massaman spice mix (I used @thespicepeopleaustralia)
- 1 onion, diced
- 1 red capsicum, diced
- 2 carrots, chopped
- 5 small potatoes, cubed
- 400ml coconut milk
- Salt, to taste
- Crushed peanuts & fresh coriander, to serve
- Rice, to serve
Optional:
- ½ tbsp fish sauce
- 1 tsp brown sugar
- A squeeze of lemon or tamarind juice if you want to balance the richness
Method:
- Trim and slice the beef short ribs into singles, then cut meat across the bone into bite-sized chunks. Dust generously with Massaman spice mix.
- Fire up your kettle BBQ for indirect cooking. Use an offset plate if you’ve got one. Run the pit at 275°F with Heatbeads and a chunk of cherry wood.
- Smoke the ribs for about 5 hours, or until tender and juicy.
- Remove the offset plate, move the coals to either side, and place a cast iron skillet in the centre.
- Sauté onion, capsicum, carrots and potatoes for a few minutes. Add more spice mix and stir to coat.
- Pour in the coconut milk, stir well, then nestle the rib chunks into the sauce. Simmer uncovered for an hour, stirring occasionally.
- Taste and adjust with salt, fish sauce, sugar, or lemon if needed.
- Serve over steamed rice, garnished with crushed peanuts and coriander.
This dish is comfort food, but with BBQ swagger. The beef takes on the smoke like a champ, the spice mix brings the heat and depth, and the coconut milk smooths it all out. It’s a one-pot wonder you’ll want to make again the second you scrape the plate clean.
If you’ve never done curry in your kettle before, this is your sign. Get the fire going, grab your skillet, and give curry night the smoky punch it’s been missing.
