This fragrant, spicy, and fall-apart slow-cooked beef Massaman curry is the ultimate comfort food. Serve with a sprinkling of coriander and crunchy nuts to finish, and you'll be in curry heaven! Plan to make enough for extra to freeze for a busy weeknight.
Ingredients (serves 6-8)
1 tbsp peanut oil
750g beef chuck, trimmed and diced
1 brown onion, chopped
2 carrots, diced
2 garlic cloves, crushed
4 small potatoes, peeled and quartered
1/2 cup massaman curry paste
6 cardamom pods, bruised
1 cinnamon stick
2 kaffir lime leaves
1 can coconut milk
1/4 cup fish sauce
1 tsp palm sugar
1 tsp lime juice
Steamed rice, cashews & extra coriander to serve
1.Heat oil in a large frying pan over medium-high heat and brown the beef, in batches. Transfer to slow-cooker.
2. Brown onion until softened, add paste and garlic for 1 extra minute or until fragrant. Transfer to slow cooker.
3. In the slow cooker, add carrot, potato, cardamom, cinnamon, lime leaves, coconut milk, fish sauce, palm sugar and cook on low for 5-6 hours or until beef is tender.
4. Discard cardamom pods, cinnamon stick and lime leaves. Add lime juice. Serve with rice and sprinkle with cashew nuts and coriander.