Sunday 15 June 2014

Slow cooker Massaman Curry

A few people asked for this recipe a few weeks ago so here it is:

1kg chuck steak
500g potatoes
2 brown onions
3 gloves of garlic
1 teaspoon grated ginger
185g jar Massaman Curry paste
400mL coconut cream
200mL coconut milk
2 cups beef stock
2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
2 sticks cinnamon
3 star anise

Chop it all up, chuck it in the slow cooker, turn it in and eat it 8 hours later.  Serve with rice and crushed peanuts.

When I made pea and ham soup, I'd put all these bay leaves in the soup and ended up pulling them out of my mouth each time I ate the soup.  For this curry I cleverly put the inedible spices into a tea infuser so the spices infused with the curry without having bits and pieces floating around the curry.


8 comments:

  1. Your instagram link doesn't work btw.

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  2. I wished that i knew how to use my slow cooker properly. I had a theory that it was too big and wide some of the meat was sticking out of the liquid.

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    1. You put the meat in the bottom. Meat doesn't float in liquid :P

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  3. I found a Massaman recipe on Taste last year & love it more than all the restaurant ones I've had. I need to get a tea infuser now though, great idea!

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    1. My sperm-looking tea infuser above is from T2 but a cheap one would probs be better for spice infusing :)

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  4. you are a genius, so making this!

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    Replies
    1. I love little tips and tricks like this. Do you have any FF?

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