Slow Cooker Beef Massaman Curry (HC)
Ingredients
- 1 tbsp olive oil
- 450g beef pieces, cubed (e.g. stewing steak)
- 1 onion, diced
- 1 red pepper, diced
- 3 carrots, peeled and diced
- 640g potatoes, peeled and cubed
- 1 tsp garlic
- 1 tsp cumin
- Black pepper, to taste
- 4 tbsp Massaman curry paste
- 2 tbsp soy sauce (low sodium)
- 1 tbsp fish sauce
- 1 tin coconut milk
- 1 beef stock cube (low sodium)
- 100ml water
- 1 tsp cornflour (optional, for thickening)
To serve:
- 30g peanuts
- Fresh coriander (optional)
- Squeeze of lime juice
Instructions
Heat the olive oil in a frying pan over medium-high heat. Add the beef and sear until browned on all sides.
Transfer the browned beef to the slow cooker.
Add the onion, red pepper, carrots, potatoes, garlic, cumin, black pepper, curry paste, soy sauce and fish sauce. Stir to coat the beef and vegetables evenly in the spices.
Pour in the coconut milk, crumble in the stock cube and add the water. Mix well. Add a small amount of extra water if needed, but keep in mind the curry will release liquid as it cooks.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the beef is tender and the sauce is rich.
If you’d like a thicker sauce, mix the cornflour with a small splash of water to form a smooth paste. Stir into the curry 20–30 minutes before serving and allow to thicken.
Taste and adjust seasoning if needed.
Serve topped with peanuts, fresh coriander and a squeeze of lime juice.
Note: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months.