Slow Cooked Massaman Beef Curry …

Slow Cooked Massaman Beef Curry

It’s no secret I love a good curry and this Slow Cooked Massaman Beef Curry is a winner! It’s also a firm favourite amongst my kids, having just enough flavour without being too spicy. Don’t feel restricted by the recipe either. If getting the kids to eat more veggies is a challenge, just add them to the curry. I will often steam some peas, broccoli, cauliflower or green beans and simply stir them through just before serving. This is a generous recipe for four, with enough left over for lunch for Mum and Dad the next day. Enjoy!

Slow Cooked Massaman Beef Curry …
Recipe type: Beef
Ingredients …
  • 750 g beef (I used scotch fillet)
  • 2 medium brown onions, thickly sliced
  • ¼ cup Massaman Mild Curry Paste (store bought … I used Five Tastes)
  • 1 x 400ml can light coconut milk
  • 1 cup chicken stock
  • Juice from ½ a lime (approximately 1 tablespoon) (substitute with lemon is ok)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 large potatoes, chopped into large bite-size chunks
  • 1 small yellow capsicum, chopped into large pieces
  • 1 small red capsicum, chopped into large pieces
  • 1 medium red chilli, seeds removed and thinly sliced
  • Cornflour and water, to thicken
  • Fresh Coriander
  • ½ cup salted cashews or peanuts, roughly chopped
Method …
  1. Remove any excess fat from beef and chop into large, even cubes (approx. 3cm x 3cm). In a very hot pan, which has been lightly sprayed with cooking oil, quickly sear the outside of the beef cubes in small batches. Avoid cooking the beef all the way through, then add to slow cooker.
  2. Add the brown onions to the slow cooker.
  3. In a large jug combine curry paste, coconut milk, chicken stock, lime juice, fish sauce and brown sugar. Add to slow cooker and cook for approximately 7 – 7 ½ hours.
  4. With 2 hours cooking time remaining, add the potatoes to the slow cooker.
  5. With 1 hour cooking time remaining, add the capsicum and chilli to the slow cooker.
  6. Before serving, add 2 tablespoons cornflour to some water and stir through to thicken the sauce.
  7. Serve over Jasmine Rice and add some cashews and chopped fresh coriander.

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