Slow-Cooker Massaman Beef Curry

clock 20 minutes + 8 hours bowl Serves 8

Ingredients

  • 2 Tbsp peanut oil
  • 2 medium brown onions, cut into thin wedges
  • 1kg gravy beef, diced
  • 2/3 cup massaman curry paste
  • 1 cup coconut milk
  • 1 cup chicken stock*
  • 2 cinnamon sticks
  • 2 dried bay leaves
  • 3 medium potatoes, chopped coarsely
  • 1/2 cup roasted unsalted peanuts
  • 2 Tbsp brown sugar
  • 1 Tbsp fish sauce
  • Cooked rice, to serve
  • 1 lime, cut into wedge
  • 1/3 cup fresh coriander, chopped
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Method

  • 1. Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 minutes or until browned lightly. Transfer to a 4.5-litre slow cooker.

  • 2. Heat remaining oil in the same pan over high heat; cook beef in batches until browned. Add curry paste; cook, stirring for 1 minute or until fragrant. Transfer mixture to cooker.

  • 3. Add the coconut milk, stock, cinnamon sticks, bay leaves, potato and peanuts to the slow cooker. Cook, covered on low for 8 hours.

  • 4. Stir in sugar and fish sauce. Serve the curry with rice, lime wedges and top with coriander.

  • *Check that the chicken stock is Gluten Free.

  • PER SERVE • Energy 2007Kj • Protein 31g • Total Fat 32g • Saturated Fat 13g • Carbohydrates 16g • Sugars 6g • Sodium 1946mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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