Slow-Cooker Massaman Beef Curry

Name: Slow-Cooker Massaman Beef Curry
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 servings
Ingredients: 2 tablespoons peanut oil; 2 medium brown onions, cut into thin wedges; 2/3 cup massaman curry paste; 1 cup coconut milk; 1 cup chicken stock; 3 medium potatoes, chopped coarsely; 1/2 cup roasted unsalted peanuts; 1 tablespoons fish sauce; 4 cups rice, cooked; 1 lime, cut into wedges; 1/3 cup fresh coriander, chopped; 1 kilograms gravy beef, diced; 2 sticks cinnamon; 2 leaves dried bay; 2 tablespoons brown sugar

This easy recipe for Slow-Cooker Massaman Beef Curry makes for a hearty meal that's sure to be a family favourite. Fill hungry tummies with this slow-cooked dish that's full of tender beef and tasty vegetables!

Photo of Slow-Cooker Massaman Beef Curry

Method

Step 1 of 4
Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 minutes or until browned lightly. Transfer to a 4.5-litre slow cooker.
Step 2 of 4
Heat remaining oil in the same pan over high heat; cook beef in batches until browned. Add curry paste; cook, stirring for 1 minute or until fragrant. Transfer mixture to cooker.
Step 3 of 4
Add the coconut milk, stock, cinnamon sticks, bay leaves, potato and peanuts to the slow cooker. Cook, covered on low for 8 hours.
Step 4 of 4
Stir in sugar and fish sauce. Serve the curry with rice, lime wedges and top with coriander.

Ingredients

2 tablespoons peanut oil
2 medium brown onions, cut into thin wedges
2/3 cup massaman curry paste
1 cup coconut milk
1 cup chicken stock
3 medium potatoes, chopped coarsely
1/2 cup roasted unsalted peanuts
1 tablespoons fish sauce
4 cups rice, cooked
1 lime, cut into wedges
1/3 cup fresh coriander, chopped
1 kilograms gravy beef, diced
2 sticks cinnamon
2 leaves dried bay
2 tablespoons brown sugar

2 tablespoons peanut oil
2 medium brown onions, cut into thin wedges
2/3 cup massaman curry paste
1 cup coconut milk
1 cup chicken stock
3 medium potatoes, chopped coarsely
1/2 cup roasted unsalted peanuts
1 tablespoons fish sauce
4 cups rice, cooked
1 lime, cut into wedges
1/3 cup fresh coriander, chopped
1 kilograms gravy beef, diced
2 sticks cinnamon
2 leaves dried bay
2 tablespoons brown sugar

Method

Step 1 of 4
Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 minutes or until browned lightly. Transfer to a 4.5-litre slow cooker.
Step 2 of 4
Heat remaining oil in the same pan over high heat; cook beef in batches until browned. Add curry paste; cook, stirring for 1 minute or until fragrant. Transfer mixture to cooker.
Step 3 of 4
Add the coconut milk, stock, cinnamon sticks, bay leaves, potato and peanuts to the slow cooker. Cook, covered on low for 8 hours.
Step 4 of 4
Stir in sugar and fish sauce. Serve the curry with rice, lime wedges and top with coriander.

Nutrition per serving

2007 Kilojoules

Protein31 grams

Fat32 grams

Carbs16 grams

Sugars6 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 4
Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 minutes or until browned lightly. Transfer to a 4.5-litre slow cooker.
Step 2 of 4
Heat remaining oil in the same pan over high heat; cook beef in batches until browned. Add curry paste; cook, stirring for 1 minute or until fragrant. Transfer mixture to cooker.
Step 3 of 4
Add the coconut milk, stock, cinnamon sticks, bay leaves, potato and peanuts to the slow cooker. Cook, covered on low for 8 hours.
Step 4 of 4
Stir in sugar and fish sauce. Serve the curry with rice, lime wedges and top with coriander.

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