Slow-cooked Massaman Beef Curry – winter = curry & slow cooking!
I love a good curry and have wanted to make a Massaman Beef curry for ages now. I put this together in the slow-cooker and loved the aroma wafting through the kitchen when I got home from work!
The beef is cooked until tender using Thai ingredients – this slow-cooked Beef Curry has a wonderful balance of flavours – spicy, sweet and sour.
Interesting to read that Massaman is not a native Thai word but is generally thought to refer to the Muslims – Massaman curry is most commonly made with chicken according to the Wikipedia article linked here.
What I can tell you is that this recipe is mild enough for the younger members of the household and a nice introduction to the delicious world of curry. A lesson I learnt way too late is to give children a wide variety of foods – tempt the taste buds early and I am sure you won’t end up with fussy eaters!
- 750 g chuck steak, cut into 5cm pieces
- 2 tbsp Massaman curry paste
- olive oil
- 1 small onion, chopped
- 1 cup coconut milk
- 1 cup water
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 1 bay leaf
- 1/2 tsp of fish sauce
- 300g Agria (waxy) potatoes, cut into large pieces
Toss the beef in the curry paste and set aside.
Heat a little oil in a pan and cook the onion until soft. Add the beef and brown on both sides. Spoon onion and beef into the slow cooker.
Pour the coconut milk and water into the pan – bring to the boil, and then add the line juice, sugar, bay leaf and fish sauce. Stir to combine and then pour into the slow cooker. Add the chopped potatoes. Mix all of the ingredients together to combine.
Place the lid on the slow-cooker, turn to high and cook for 6-8 hours.
Taste to season – beef should be almost falling apart & this is when you know cooking time is up!
To serve: serve Massaman curry with a bowl of cooked rice, and topped with chopped unsalted roasted peanuts and parsley.
Happy cooking xx