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Slow-cooker massaman beef curry

Ingredients

  • 1 tablespoon peanut oil
  • 750g beef chuck steak, trimmed, cut into 3cm cubes
  • 1 medium brown onion, halved, thinly sliced
  • 1/4 cup Ayam Thai massaman curry paste
  • 2 garlic cloves, crushed
  • 6 cardamom pods, bruised
  • 1 cinnamon stick
  • 2 kaffir lime leaves, vein removed, chopped
  • 270ml can coconut milk
  • 500g desiree potatoes, peeled, cut into 3cm pieces
  • 2 large carrots, peeled, thickly sliced
  • 1/4 cup fish sauce
  • 1 tablespoon palm sugar
  • 1 tablespoon lime juice
  • Steamed rice, chopped dry roasted
  • Peanuts and coriander leaves, to serve

Method

  • Step 1 - Heat half the oil in a large frying pan over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to the bowl of a 5-litre slow-cooker.
  • Step 2 - Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add paste and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom, cinnamon, lime leaves, coconut milk, potato, carrot, fish sauce and sugar. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours or until beef is tender.
  • Step 3 - Discard cardamom pods and cinnamon. Add lime juice. Serve with rice and sprinkle with peanuts and coriander.

Recipe Ingredient

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