Winter Recipe.

Slow Cooked Massaman Curry.

Ingredients

  • 1.5 kg beef chuck or stewing beef, cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons Massaman curry paste
  • 1 can (400 ml) coconut milk
  • 2 cups beef broth
  • 3 tablespoons fish sauce
  • 2 tablespoons tamarind paste
  • 2 tablespoons brown sugar
  • 3-4 potatoes, peeled and cut into large chunks
  • 2 carrots, cut into large chunks
  • 1/2 cup roasted peanuts
  • 1 cinnamon stick
  • 3-4 cardamom pods, lightly crushed
  • 2 bay leaves
  • Fresh cilantro, chopped (for garnish)
  • Steamed jasmine rice (for serving)
  • Lime wedges (optional, for serving)

Method

Prepare the Beef:

Heat the vegetable oil in a large pan over medium-high heat. Add the beef chunks and sear on all sides until browned. Transfer the beef to your slow cooker.

Sauté the Aromatics:

In the same pan, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and Massaman curry paste, and cook for another 2-3 minutes until fragrant.

Combine Ingredients:

Transfer the onion, garlic, and curry paste mixture to the slow cooker. Add the coconut milk, beef broth, fish sauce, tamarind paste, and brown sugar. Stir well to combine.

Add Vegetables and Spices:

Add the potatoes, carrots, roasted peanuts, cinnamon stick, cardamom pods, and bay leaves to the slow cooker. Stir to ensure everything is evenly distributed.

Slow Cook:

Cover and cook on low for 6-8 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally if possible.

Serve:

Remove the cinnamon stick, cardamom pods, and bay leaves before serving. Garnish the curry with fresh cilantro and serve hot over steamed jasmine rice. Add a squeeze of lime juice if desired for a bright, fresh flavor.

This slow-cooked Massaman curry is rich, flavorful, and perfect for those chilly winter evenings in Riverton. Enjoy!

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