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beef massaman curry slow cooker
- 2 tablespoon peanut oil
- 2 brown onions (400g), cut into thin wedges
- 1 kilogram gravy beef, chopped coarsely
- 2/3 cup (200g) massaman curry paste
- 1 cup (250ml) coconut milk
- 1 cup (250ml) chicken stock
- 2 cinnamon sticks
- 2 dried bay leaves
- 3 potatoes (600g), chopped coarsely
- 1/2 cup (70g) roasted unsalted peanuts
- 2 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1/3 cup lightly packed fresh coriander leaves
- 1 lime, cut into wedges
- Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 minutes or until browned lightly. Transfer mixture to a 4.5-litre (18-cup) slow cooker.
- Heat remaining oil in same pan over high heat; cook beef, in batches, until browned. Add paste; cook, stirring, 1 minute or until fragrant. Transfer mixture to cooker.
- Add coconut milk, stock, cinnamon, bay leaves, potato and nuts to cooker. Cook, covered, on low, 8 hours.
- Stir in sugar and sauce. Serve curry topped with coriander; accompany with lime wedges.
Beef Massaman Curry Recipe
Slow Cooked Beef Massaman Curry – Rich, fall-apart beef in a spicy homemade sauce with new potatoes. Perfect comfort food!
Massaman Paste – makes about 6 tbsp:
- 1 chopped red onion
- 3 mild red chillies – roughly chopped (or use fewer chillies, depending on how hot you like it) – I use Fresno chillies
- 2 tsp ground coriander
- 2 tsp cumin
- ½ tsp ground cinnamon
- ½ tsp white pepper
- 3 cloves garlic – peeled
- 2 sticks of lemongrass – outer leaves removed, softer inside chopped finely (or replace with 2 tsp lemongrass paste)
- 1 tsp minced ginger
- 1 tsp shrimp paste – optional, also it’s generally gluten free, but best to check
- 3 tsp fish sauce – ,make sure it’s a gluten free brand if needed
- 1 tsp brown sugar
- small bunch fresh coriander/cilantro stalks – you’ll be using the leaves later to serve, so just wrap them in a bit of damp tissue to keep them fresh
- ½ tsp salt
Other curry ingredients:
- 2 tbsp vegetable oil
- 1.5 tbsp cornflour – (cornstarch)
- 1 kg (2 ¼ lbs) braising beef (beef chuck) – chopped into chunks
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 400 ml (1 ⅔ cups) beef stock – 2 stock cubes with water is fine – use kallo beef bouillon cubes for gluten free
- 400 g (14 oz) can coconut milk – it’s usually gluten free, but double check
- 500 g (1 lb) baby new potatoes – (slice any bigger ones in half)
- Juice of 1 lime
- Boiled rice
- Chopped fresh coriander (cilantro)
- Chopped red chillies
- Lime wedges
Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
Heat the oil in a large pan. Toss the chopped beef in the cornflour, salt and pepper.
Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you’ll get a nice dark colour on the beef. The beef will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.
Once the beef has cooked for 5 mins, turn down the heat a little and add in the spice paste you made earlier. Give it a stir to coat the beef and let it cook for a couple of minutes.
Add in the beef stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins (alternatively you can place in the oven at about 160C/320F). Give it a stir every so often. If it’s starting to look dry you can add in some more beef stock or water.
After the 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 – 30 mins until the potatoes are tender (this is a good time to start cooking your rice too).
Take out of the oven and mix in the lime juice. Serve the curry on a bed of rice with a sprinkling of coriander/cilantro, fresh chillies and a wedge of lime.