Massaman Beef Curry.

You only need a few low-cost ingredients to make this family-friendly, mild and melt-in-the-mouth Slow-cooker Massaman Beef Curry. There’s minimal prep and the slow-cooker does all the work for you. It’s freezer-friendly, comforting and perfect for busy weekdays.

Ingredients

  • 2 tbsp olive oil
  • 1 kg (2 lb 3 oz) chuck (braising/casserole) steak (no need to cut, can be left whole – you can use any beef suitable for slow-cooking, like gravy beef or oyster blade)
  • 1 x 114 g (4 oz) can Maesri Masaman Curry Paste
  • 1 cup (250 ml) chicken stock or 1 cup (250 ml) water + 1 stock (bouillon) cube
  • 400 ml (131/2 fl oz) coconut milk
  • 8 small potatoes (any variety) or 4 large potatoes, cut into 2 cm (3/4 inch) chunks (peeling optional)
  • 2 onions, sliced into thick wedges

Flavour boosters (optional)

  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 2 cinnamon sticks
  • 1 star anise

To serve

  • Steamed jasmine rice
  • Roti or naan
  • 2 tbsp crushed peanuts
  • ¼ bunch fresh coriander (cilantro), leaves picked
  • 1 large red chilli or 2 bird’s eye chillies, sliced (optional)
  • Lime wedges

Recipe by Simple Home Edit

Instructions

  1. Heat the oil in a large heavy-based frying pan over medium heat. Add the beef to the pan and cook for 3–4 minutes per side until browned. This step is important as it adds flavour. Set aside.
  2. In a medium bowl, stir together the curry paste, chicken stock and coconut milk to form a sauce.
  3. Add the fish sauce, sugar and lime juice (if using). Mix well to combine.
  4. In your slow-cooker, layer the beef, potatoes and onion in that order.
  5. Pour the sauce over the top. Don’t worry if some of the potatoes and onion are not submerged – they will melt into the sauce during the cooking process.
  6. Add the cinnamon sticks and star anise (if using).
  7. Slow-cooker – Cook on high for 4 hours or on low for 8 hours. If the beef is still firm at the end of the cooking time, continue cooking on high in 30-minute intervals. The beef should fall apart easily using a fork. Use tongs to gently pull it apart into smaller, bite-sized pieces to serve.
  8. Serve the curry over steamed rice with roti or naan on the side. Top with crushed peanuts, coriander, chilli (if using) and lime wedges.

Good luck with the recipe. Enjoy your meal!

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