Beef Massaman Curry

INFUSED WITH ALL THE EXOTIC FLAVOURS OF THAILAND

Heat the oil in a suitable frying pan or in a Crock-Pot Sauté Slow Cooker pot and brown the beef in batches until golden.

Put all the brown beef in the Crock-Pot Slow Cooker pot.

Place the massaman paste, garlic and a little of the coconut milk into a small bowl, mix to combine, add in the rest of the coconut milk along with the Thai fish sauce and stir.

Place the rest of the ingredients, apart from the lime juice into the Crock-Pot Slow Cooker, pour over the coconut milk mixture and stir well.
Cook for approx 7-8 hours on low until the beef is tender. Stir in the lime juice. Serve with some jasmine rice, sprinkle with chopped peanuts and coriander.

Cooking Time

Low for 7-8 hours

Servings

3-4

Ingredients

  • 1tbsp vegetable oil
  • 500 – 600g stewing beef, diced
  • 1 onion, diced
  • 1tbsp massaman paste
  • 1 large garlic clove, chopped
  • 4 cardamon pods, bruised
  • 2 Kaffir lime leaves, centre vein removed, chopped
  • 250ml coconut milk
  • 100ml beef stock
  • 350g potatoes, peeled & cut into 3cm pieces
  • 1 medium carrot, diced
  • 2tbsp thai fish sauce
  • 1tbsp soft brown sugar
  • 1tbsp lime juice

To Serve

  • steamed jasmine rice
  • chopped peanuts
  • coriander