Beef massaman curry (slow cooker)
A deliciously aromatic Thai curry, perfect for cooler weather.
Ingredients
- 2.5 lbchuck beef (or stew beef, in medium dice)
- 1.5Onion
- 1.5 lbPotatoes
- 3 tbspvegetable oil (or other non-aromatic oil eg canola, groundnut)
- 0.5 cupmassaman curry paste
- 14.5 ozCoconut Milk
- 3 tbspFish Sauce
- 1 tspbrown sugar (or palm sugar)
- 2Cinnamon Stick
- 4cardamon pods
- 2Star Anise
- 0.25 cupwater (may not need, or not need all)
- 0.25 cuppeanuts
Instructions
- 1
If not already diced, cut the beef into approx 2-3in/5-7cm cubes. Cut the onion into thin slices or a medium dice and cut the potatoes into large dice (similar size or slightly smaller than the beef chunks).
- 2
Warm roughly half of the oil in a large skillet/frying pan over a medium-high heat and brown the meat in batches on all side. Transfer to the slow cooker as it is ready. Repeat until it is all done.
- 3
Add the remaining oil to the pan and reduce the heat a little. Add the onion and massaman curry paste and cook a couple of minutes until the onion is starting to go translucent and the curry paste is aromatic but not burning.
- 4
Transfer the onions and paste to the slow cooker. Add a little of the coconut milk to the skillet to get all the last little bits of the curry paste off. Pour into the slow cooker along with the rest of the coconut milk, potatoes, fish sauce, sugar, cinnamon sticks, cardamon, star anise, water (if needed - you want the beef to be almost covered once you stir everything in) and peanuts.
- 5
Give everything a gentle stir then cook on low for approx 8 hours. The beef should be really tender but not falling apart. Mix slightly as the sauce towards the bottom will be thicker than at the top, but take care not to break up the potatoes. Serve over rice.