Instructions

1. Divide the short ribs into pieces and quickly sear the outside of the beef ribs in a large pot, then add the coconut milk and bring to the boil. Turn the heat down and simmer for a least 1½ hours. The idea is to cook until the beef is soft and comes apart easily, so you can add some extra time here as needed.
2. In the meantime, make the curry paste. Fry the onion, garlic, lemongrass, galangal and coriander roots for 5 minutes in a large frying pan with a lid handy. The ingredients will be quite dry, so it’s important to stir them continuously to stop any of the ingredients catching. Drain the chillies and add them to the pan, along with a splash of water then cover and allow to cook for 2 minutes, or until the onion is soft.
3. Remove from the heat and cool slightly, then transfer to a blender to form a smooth paste. You will need 3 tablespoons of paste for this dish, and the remainder can be frozen for use next time.
4. To make the spice mix, preheat the oven to 150°C. Arrange all the spices on a baking tray and roast for 10 minutes, or until the spices are fragrant. Allow to cool briefly, then grind in mortar and pestle until you have a fine powder. You’ll likely need to grind the spices in batches and it’s important to make sure the surfaces that you are working with are dry so as to make this process easier.
5. Heat the peanut oil in a large, deep frying pan over medium-high heat and fry the spice mix and the curry paste for 5 minutes or until fragrant. The paste will begin to change colour as it cooks and it’s important to stir continuously to avoid burning. Add the sugar and continue to cook for 1-2 more minutes, then add the fish sauce, beef and coconut milk broth. Stir well to combine and bring to the boil. 
6. Reduce the heat to medium, add the potatoes and onions and cook for a further 20-30 minutes or until the potatoes are cooked. If the sauce is a little thin this cooking time can be extended to allow the liquid to reduce for a rich, creamy curry. 
7. Taste the curry and adjust the seasoning if required – you might like to add more sugar or fish sauce to balance the flavours, depending on your taste.
8. Serve with steamed rice, top with the roasted peanuts and coriander leaves, and accompany with lime wedges, if desired.