Slow Cooker/crock Pot Massaman Curry
Beef, coconut cream and waxy potatoes slow-cooked and spiced with cinnamon and bay leaves for a Thai Muslim curry. Finish with peanuts and coriander.
8 hr 30 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 480 min · 510 min total
- medium
- 1
Trim meat of excess fat and sinew and cut into 2-3cm cubes. Heat the oil in a heavy-based pot and fry the onion until brown.
- 2
Add the meat, season and continue to brown all over. Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
- 3
Put the potatoes on the bottom of the slow cooker. Pour the mix on top of the potatoes. Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
- 4
In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
