Beef Recipes

Slow-cooker Massaman Beef Curry

Name: Slow-cooker Massaman Beef Curry
Prep time: 5 min
Cook time: 8 h 10 min
Total time: 8 h 15 min
Yield: 4 servings
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 (important see note 1); 1 cup (250 ml) chicken stock or 1 cup (250 ml) water + 1 stock (bouillon) cube (see note 2); 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; 1 tbsp fish sauce; 1 tbsp sugar; 1 tbsp lime juice; 2 cinnamon sticks; 1 star anise; Steamed jasmine rice; Roti or naan (see note 4); 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

4 servings

servings

5 minutes

active time

8 hours 15 minutes

total time

Start Cooking

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 (important see note 1)

1 cup (250 ml) chicken stock or 1 cup (250 ml) water + 1 stock (bouillon) cube (see note 2)

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

1 tbsp fish sauce

1 tbsp sugar

1 tbsp lime juice

2 cinnamon sticks

1 star anise

Steamed jasmine rice

Roti or naan (see note 4)

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

Directions

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.

In a medium bowl, stir together the curry paste, chicken stock and coconut milk to form a sauce.

Add the fish sauce, sugar and lime juice (if using). Mix well to combine.

In your slow-cooker, layer the beef, potatoes and onion in that order.

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.

Add the cinnamon sticks and star anise (if using).

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.

Pressure cooker

– Cook on high pressure for 1 hour, then use quick release to release the pressure immediately. If the sauce looks a little thin, turn on the sauté function and simmer for 5–10 minutes with the lid off to reduce and thicken slightly. The beef should be fall-apart tender.

Serve the curry over steamed rice with roti or naan on the side. Top with crushed peanuts, coriander, chilli (if using) and lime wedges.

Nutrition

Serving Size

a bowl

Calories

622

Total Fat

29.8 g

Saturated Fat

15.6 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

99.7 mg

Sodium

927.4 mg

Total Carbohydrate

47.4 g

Dietary Fiber

6.1 g

Total Sugars

7.9 g

Protein

41.7 g