Treat your tastebuds in the new year with this deliciously tender beef massaman curry! With the help of your trusty slow cooker you can whip up this complex dish with little to no effort while still reaping all of the flavourful benefits.
While this particular Thai-inspired recipe isn’t the spiciest one out there, if you’re someone that enjoys a bit of a kick, try topping the finished meal with freshly sliced chillies and a side of Greek yoghurt to balance it all out. Enjoy!
- 1 tablespoon peanut oil
- 750g beef chuck steak, trimmed, cut into 3cm cubes
- 1 medium brown onion, halved, thinly sliced
- 1/4 cup massaman curry paste
- 2 garlic cloves, crushed
- 6 cardamom pods, bruised
- 1 cinnamon stick
- 2 kaffir lime leaves, vein removed, chopped
- 270ml can coconut milk
- 500g desiree potatoes, peeled, cut into 3cm pieces
- 2 large carrots, peeled, thickly sliced
- 1/4 cup fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon lime juice
- Steamed rice, chopped dry roasted
- Peanuts, to serve
- Coriander leaves, to serve
- Heat half the oil in large frying pan over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to bowl of 5-litre slow-cooker.
- Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add paste and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom, cinnamon, lime leaves, coconut milk, potato, carrot, fish sauce and sugar. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours or until beef is tender.
- Discard cardamom pods and cinnamon. Add lime juice. Serve with rice and sprinkle with peanuts and coriander.