In a small bowl, mix curry powder with a tablespoon of water at a time to make a thick curry paste.
In a food processor, grind the onion, garlic, almond or candle nut, and ginger until it become a paste.
In a wok, heat oil with medium heat. When oil is almost heated, swirl oil around wok and reduce heat to low. Carefully add grinded paste ingredients from the side of the wok into the oil to prevent splatter.
Stir to cook the onion paste and slowly increase heat to medium, keep stirring until paste become thicker and fragrant. Add curry paste and keep stirring to mix until thicken, about 5 minutes.
Add ribs into the curry paste and stir to coat well. Keep stiring to prevent base of the wok from sticking. Lower the heat when necessary. When the outside of meat starts to cook, add coconut cream or coconut milk, broth and the rest of the ingredients. Stir to mix well.
Let it simmer in low heat with a lid on. Stir every 10 minutes to prevent the bottom of the wok from burning. Simmer till the ribs are tender and the curry sauce thickened, for about one hour. Add a little more water along the way if necessary.
Use a fork to pierce into a thick piece of rib. When it is easily pierce through then the ribs are ready to serve, Taste before adding salt. Serve warm.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/short-rib-curry/