Slow-cooked Massaman Curry
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 extra to freeze for a busy weeknight.
1 tbsp peanut oil
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 lime juice
1 tsp palm sugar
Steamed rice, cashews & extra coriander to serve
750g beef chuck, trimmed and diced
1 cup onion, chopped
1 cup carrot, chopped
2 tbsp garlic, crushed
Heat oil in a large frying pan over medium-high heat and brown the beef, in batches. Transfer to slow-cooker.
Brown onions until softened, add curry paste and garlic for 1 extra minute or until fragrant. Transfer to slow cooker.
In the slow cooker, add carrots, potato, cardamom, cinnamon, lime leaves, coconut milk, fish sauce, palm sugar and cook on low for 5-6 hours or until beef is tender.
Discard cardamom pods, cinnamon stick and lime leaves. Add lime juice. Serve with rice and sprinkle with cashew nuts and coriander.
Why does my coconut milk look curdled?
Like regular cream, coconut milk can “split”, or curdle, when heated for the entirety of the cook. It will still taste OK and you can stir it out (with a bit of "slurry" - see below question), but you can also opt instead to add in the coconut milk for the last hour.
How can I thicken the sauce?
Whisk together 1 tbsp cornstarch with 3 tbsp water to make a "slurry" and mix the mixture with the rest of the sauce in the pot. Cook for 5-10 minutes or until it starts to thicken.
Can I freeze massaman curry?
Of course. Simply freeze the curry in an airtight container and thaw in the fridge overnight before reheating it.
Calories 469, Fat 20 grams, Cholesterol 112 milligrams, Sodium 1217 milligrams, Carbs 30.3 grams, Protein 42.4 grams