Slow cooker massaman curry
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.
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
Method
Prep:20min ›
Cook:4hr15min ›
Ready in:4hr35min
- Place the potatoes and onion in a slow cooker.
- 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.
- 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.
- Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.
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Reviews & ratings
Average global rating:
(78)
Reviews in English (68)
Really loved this curry, it was very tasty and my hubbie and 2 girls wolved it down. I did'nt add as much brown sugar and used light coconut milk, I used new potatoes, put in green beans and carrots, coated the beef in flour before I sealed it to begin with, cooked it in the slow cooker on low for 8 hours. Tip to get a sauce to thicken I take the lid off 20 minutes or so before I serve and it seems to thicken the sauce. - 01 Aug 2012
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. - 05 Jan 2012
Took shortcuts. I used crunchy peanut butter as I was struggling to get unsalted peanuts in my online shopping. worked fine - 22 Mar 2010