Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 kg beef suitable for slow-cooking (no need to cut, I use gravy beef but chuck steak works well too, see note 1)
- 2 heaped tbsp massaman curry paste
- 270 ml coconut milk
- 1 cup chicken stock (or 1 cup water and 1 chicken stock cube)
- 8 small potatoes (any variety), cut into 2-cm or 3/4″ chunks (no need to peel)
- 2 medium-sized onions, sliced into thick wedges
- Coriander/cilantro, sliced red chilli, crushed peanuts, to serve (optional)
Instructions
- Heat the oil in a large skillet on medium heat. Add the beef to the pan and cook for 3-4 minutes per side until browned. This locks in the flavour.
- In a small bowl, combine the massaman curry paste, coconut milk and chicken stock to form a sauce.
- In your slow cooker, layer the beef, potatoes and onions in that order.
- Pour the sauce all over the top. Don’t worry if some of the potatoes and onions are not submerged. They will melt into the sauce during the cooking process.
- 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 come apart easily using a fork. Use tongs to gently pull it apart into smaller, bite-sized pieces to serve.
- Serve topped with coriander, sliced red chilli and crushed peanuts if using.
Notes
Note 1 – You can cut the beef first into bite-sized pieces if preferred. Leaving it whole decreases the amount of time required to prepare this dish. The beef pulls apart quite easily when it’s cooked.
MAKE AHEAD
Refrigerate cooked Massaman Curry for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat in the microwave.
LEFTOVERS
Refrigerate cooked Massaman Curry for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat in the microwave.
- Prep Time: 5 mins
- Cook Time: 4 hours 10 mins
- Category: beef, curry, Massaman Beef Slow Cooker
- Method: pan, slow cook
- Cuisine: Thai