Slow Cooker Beef Massaman Curry
This easy slow cooker beef massaman curry recipe brings together fragrant spices and rich flavours into a creamy thai curry. The beef, peanuts and potatoes make for a fulfilling meal, though you may need to sit down for a while once finished!
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Ingredients
For the paste
- 15 g raw ginger
- 1/2 a red onion
- 2 red chillis
- 3 cloves garlic
- 1 stalk lemongrass
- 2 tbsp tamarind paste
- 1/2 tbsp fish sauce
- 1 tsp ground nutmeg
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
For the curry
- 3 cardamon pods
- 400 g diced beef
- 250 g baby potatoes
- 1 brown onion
- 1 400ml tin of coconut milk
- 250 ml hot beef stock
- 50 g roasted peanuts
Instructions
- add all of the ingredients for the massaman paste to a blender and blend until smooth.
- Roughly chop the brown onion.
- Add the paste, beef, potatoes, stock, cardamon pods and brown onion to the slow cooker and cook on low for 5-6 hours.
- Around 30 minutes before serving, add the coconut milk and stir to combine with the rest of the curry.
- Before serving, add the peanuts to the slow cooker and stir. Serve with jasmine rice, chopped red chilli and more roasted peanuts.
Notes
Tip 1: To avoid the coconut milk splitting, add it (at most) 30 minutes before serving. The stock will provide enough liquid for the ingredients in the slow cooker.
Tip 2: Serve with creamy coconut rice – check out our recipe here!
Nutrition (per serving)
Calories: 1079kcal
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