Slow-cooker Massaman Beef Curry
4 hrs (high) or 8 hrs (low)4 servings
Tender braised beef in a fragrant massaman curry sauce with potatoes and onions, finished with peanuts and fresh herbs.
| prepCut potatoes into 2 cm chunks if using large ones | ||||||
| prepSlice onions into thick wedges | ||||||
| prepPick coriander leaves; slice chilli if using | ||||||
| 2 tbsp olive oil | Brown beef in oil, 3–4 min per side | Layer beef, potatoes & onions in slow-cooker | Pour sauce over; add cinnamon & star anise | Cook on high 4 hrs or low 8 hrs; pull beef apart | Serve over rice with roti, peanuts, coriander, chilli & lime | |
| 1 kg chuck braising steak | ||||||
| 114 g can Maesri Masaman Curry Paste | Combine curry paste, stock & coconut milk | Stir in fish sauce, sugar & lime juice | ||||
| 250 ml chicken stock or water + 1 stock cube | ||||||
| 400 ml coconut milk | ||||||
| 1 tbsp fish sauce | ||||||
| 1 tbsp sugar | ||||||
| 1 tbsp lime juice | ||||||
| 8 small potatoes or 4 large potatoes, cut into 2 cm chunks | ||||||
| 2 onions, sliced into thick wedges | ||||||
| 2 cinnamon sticks | ||||||
| 1 star anise | ||||||
| Steamed jasmine rice | ||||||
| Roti or naan | ||||||
| Crushed peanuts | ||||||
| ¼ bunch fresh coriander (cilantro), leaves picked | ||||||
| 1 large red chilli or 2 bird's eye chillies, sliced (optional) | ||||||
| Lime wedges | ||||||
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