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Slow Cooker Massaman Curry
Recipe by:
noogie01
Smooth and delicious beef and potato curry with peanuts. I created a slow-cooker version of this famous Thai dish. This is easy to cook and does not take much time to prepare. It goes well with a jasmine rice and steamed veggies as a side.
Ready in 4 hours 35 mins
Saved by 225 cook(s)
Ingredients
Serves: 6
- 2 potatoes, cut into large chunks
- 1 small onion, coarsely chopped
- 50g butter
- 575g beef stewing steak
- 3 cloves garlic, minced
- 1 (400g) tin coconut milk
- 4 tablespoons peanut butter
- 3 tablespoons curry powder
- 3 tablespoons Thai fish sauce
- 3 tablespoons brown soft sugar
- 500ml beef stock
- 75g unsalted, dry-roasted peanuts
Preparation method
Prep: 20 mins | Cook: 4 hours 15 mins1.
Place the potatoes and onion in a slow cooker.
2.
Melt the butter in a frying pan over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef dripping in the pan.
3.
Return the pan to the medium-high heat. Stir the coconut milk, peanut butter and curry powder into the reserved beef dripping; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker. Turn the slow cooker on to Low; stir the fish sauce, brown sugar and beef stock into the slow cooker.
4.
Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.
Provided by:Allrecipes
Last updated:
07 Mar 2012
Easy
loved this curry but only in small doses for me and my friends when i did for new years found it got very sweet
Posted:
13 May 2012
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Easy
I was dubious about the peanut butter but my kids rated this curry 10/10 and they are curry experts! Suggest using Hot Curry Powder for the more experienced curry eaters, I added more potato and carrot to the mix, carrot worked really well, served with hot mango chutney and rice, will be making this one many times, might cut back on the peanut butter a little though.
Posted:
03 Mar 2012
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Easy
Very nice.
Posted:
19 Feb 2012
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Easy
really good with or without the Peanuts, am going to try it with lamb
Posted:
15 Feb 2012
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Easy
Really tasty - I added a fresh chopped chilli for some extra heat. Lovely heated up the next day too!
Posted:
07 Feb 2012
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Easy
thanks very much for this recipe, was absolutely delicious. I will definitely be making this again.
Posted:
30 Jan 2012
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Easy
Cooked this last week for party of 6 - really yummy and polished off well before other dishes. Agree good idea to reduce amount of stock to 1/2.
Posted:
28 Jan 2012
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Easy
I have made this curry a number of times. It is very easy BUT don't add all the stock otherwise it ends up too runny. I use crunchy peanut butter instead of using the dry salted peanuts. I also add the stock cube with a small amount of water and then add boiling water until there is only just enough sauce to cover the meat etc. You can always add more water. If it is too runny then add some more peanut butter to thicken. My kids love this and even did it for firework night for the family.
Posted:
05 Jan 2012
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Easy
I veganised this recipe, using Gardein Beefless tips, and soy sauce and lime juice instead of fish sauce. I used some bullion instead of stock, and to really mix things up, I cooked it on my stove in a cast iron pot!
Posted:
06 Dec 2011
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Easy
GORGEOUS! Tastes just like it does in the local Thai restaurant! I used lamb neck fillet instead of beef and that worked really well, really tasty but very rich. Have loads of sauce left over too but will stirfry some chicken breasts in the week with some peppers and stir that in - will be lush!
Posted:
16 Oct 2011
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2 user(s) found this review helpful
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