Slow-cooker massaman beef curry
- 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
- 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.