Slow Cooker/Crock Pot Massaman Curry Recipe

Name: Slow Cooker/Crock Pot Massaman Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 2 large onions, cut into wedges; 1 kg beef brisket (gravy beef, or shank); salt; 400 g coconut cream; 34-1 cup massaman curry paste (bought or made); 250 ml water; 4 cinnamon sticks; 4 bay leaves; 6 waxy potatoes, peeled and diced in 2-3cm cubes; 2 -3 tablespoons fish sauce; 2 tablespoons grated palm sugar; 2 tablespoons tamarind paste or 2 tablespoons lemon juice; 4 tablespoons roasted peanuts, crushed; 3 sprigs coriander, chopped

Servings: persons

1 tablespoon peanut oil
2 large onions, cut into wedges
1 kg beef brisket (gravy beef, or shank)
salt
400 g coconut cream
34-1 cup massaman curry paste (bought or made)
250 ml water
4 cinnamon sticks
4 bay leaves
6 waxy potatoes, peeled and diced in 2-3cm cubes
2 -3 tablespoons fish sauce
2 tablespoons grated palm sugar
2 tablespoons tamarind paste or 2 tablespoons lemon juice
4 tablespoons roasted peanuts, crushed
3 sprigs coriander, chopped

1
Trim meat of excess fat and sinew and cut into 2-3cm cubes.
2
Heat the oil in a heavy-based pot and fry the onion until brown.
3
Add the meat, season and continue to brown all over.
4
Add curry paste, heat through until fragrant.
5
Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
6
Put the potatoes on the bottom of the slow cooker.
7
Pour the mix on top of the potatoes.
8
Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
9
In the last hour, season to taste with fish sauce, palm sugar and tamarind paste.
10
(I like to add a few handfuls of peanuts, too).
11
Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.

1490

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon peanut oil, 2 large onions, cut into wedges, 1 kg beef brisket (gravy beef, or shank), salt, and more.

Yes, Slow Cooker/Crock Pot Massaman Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker/Crock Pot Massaman Curry

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