A flavourful curry that will make the perfect weekend dinner, especially in winter! Try this slow-cooker massaman beef curry.
TOTAL TIME 2 hours 30 minutes | SERVES 4
INGREDIENTS
- 2 tbsp peanut oil
- 2 onions cut into thin wedges
- 1 kg beef, cut into 5cm pieces
- 200 g curry paste
- 1 cup coconut milk
- 2 cups beef stock
- 2 cinnamon sticks
- 2 dried bay leaves
- 600 g potatoes, chopped coarsely
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- ½ cup roasted unsalted peanuts, chopped coarsely
- 1 spring onion, sliced thinly
- ⅓ cup coriander leaves
- 1 lime, cut into wedges
METHOD
HEAT half the oil in a pot. Cook onion, stirring, 10 minutes or until browned lightly. Transfer to a bowl. Heat remaining oil in same pan; cook beef, in batches, until well browned. Add curry paste; cook, stirring, for 1 minute or until fragrant. Return onion to pan with coconut milk, stock, cinnamon and bay leaves. Bring to the boil; simmer, covered, for 1 ½ hours.
ADD potato; simmer, covered, for a further 30 minutes or until beef and potato are tender, adding a little extra stock or water if necessary. Stir in sugar and fish sauce.
SERVE curry topped with peanuts, spring onion, lime wedges and coriander.
FOOD TEAM TIP: We used Massaman curry paste. You can also cook this curry in a slow cooker for 8 hours with just 1 cup of stock .
Recipe pulled from Food&Home.
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Feature Image: Food&Home
