Slow Cooker Massaman Beef Curry
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Massaman Beef Curry is rated
/
5
based on votes.
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Preparation time: |
15 minutes |
Slow Cooker Size |
3.5L+ |
Serves: |
4 |
Cooking time: |
8 hours on Low setting |
Ingredients:
- 500 g (17 oz) potatoes, peeled and cut into 2.5 cm (1 inch)
piece
- 270 ml (9 fl oz) coconut milk
- 1 tablespoon peanut oil
- 750 g (26 oz) beef chuck steak, cut into 2.5 cm (1 inch) cubes
- 2 carrots, peeled and sliced thinly
- 1 brown onion, cut into half and sliced thinly
- 6 cardamom pods, bruised
- ¼ cup Ayam Thai massaman curry paste
- 2 kaffir lime leaves without veins, chopped
- 2 garlic cloves, minced
- 1 tablespoon lime juice
- 1 cinnamon stick
- 1 tablespoon palm sugar
- ¼ cup of fish sauce
- Steam rice
- Peanuts and coriander leaves to garnish (optional)
Steps:
- In a large skillet, heat half the oil over medium heat. Cook the
beef in batches for about 5 to 6 minutes until browned.
- Transfer the browned beef to the sloe cooker.
- In a separate pan, heat oil and cook the onion until softened.
Add the garlic and paste. Cook for about a minute.
- Transfer the mixture to the slow cooker with browned beef.
- Add the cinnamon, potato, cardamom, lime leaves, sugar, fish
sauce and coconut milk.
- Cover and cook for 8 hours over low heat.
- Remove the cinnamon and cardamom pods.
- Pour in the lime juice.
- Add the rice and sprinkle with peanuts and coriander to serve.
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