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Massaman Beef Slow Cooker
5 mins
Yield: 4
Steps
- Heat the oil in a large skillet on medium heat. Add the beef to the pan and cook for 3-4 minutes per side until browned. This locks in the flavour.
- In a small bowl, combine the massaman curry paste, coconut milk and chicken stock to form a sauce.
- In your slow cooker, layer the beef, potatoes and onions in that order.
- Pour the sauce all over the top. Don’t worry if some of the potatoes and onions are not submerged. They will melt into the sauce during the cooking process.
- 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 come apart easily using a fork. Use tongs to gently pull it apart into smaller, bite-sized pieces to serve.
- Serve topped with coriander, sliced red chilli and crushed peanuts if using.
- LEFTOVERS
- Refrigerate cooked Massaman Curry for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat in the microwave.
Notes
- Note 1 – You can cut the beef first into bite-sized pieces if preferred. Leaving it whole decreases the amount of time required to prepare this dish. The beef pulls apart quite easily when it’s cooked.
- MAKE AHEAD
- Refrigerate cooked Massaman Curry for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge. Reheat in the microwave.
Originally published at simplehomeedit.com. Reproduced for personal collection.
