Method

1. Using the pressure cooker, place the beef ribs in the pressure cooker and top with water making sure the ribs are covered, and half a can of Ayam coconut milk.
2. Add the lemongrass and season with a splash of Ayam fish sauce. Close the lid and cook for 30 minutes.
3. While the ribs are cooking, place the onion and garlic in the hand blender and process to a fine paste. Remove from the blender and place in chux cloth, tighten and squeeze any liquid from the onion and garlic.
4. Place a medium pot over medium heat, add some vegetable oil and the onion and garlic mix stir until the mix is soft.
5. Add the jar of Ayam Thai massaman curry paste to the pot and stir until the paste is aromatic.
6. Add palm sugar and Ayam fish sauce, allow to reduce for a few minutes and then add in the potatoes.
7. Add 1½ tins of Ayam coconut milk and bring to a simmer for 10 minutes.
8. Once the ribs are cooked, release the pressure, remove the ribs from the pressure cooker and set aside.
9. Place the beef ribs in the massaman curry mixture, add a spoonful of the braising liquid from the pressure cooker.
10. Simmer for a further 5 minutes. Check seasoning and add salt and fish sauce if required.
11. Serve the beef rib curry into a bowl, garnish with coriander and drizzle of coconut milk, served with steaming hot Jasmine rice.