Slow-cooker Massaman Beef Curry Recipe


1. 1 tbsp peanut oil 2. 750g beef chuck steak, trimmed, cut into 3cm cube 3. 1 medium brown onion, halved, thinly sliced 4. 1/4 cup Ayam Thai massaman curry paste 5. 2 garlic cloves, crushed 6. 6 cardamom pods, bruised 7. 1 cinnamon stick 8. 2 makrut lime leaves, vein removed, chopped 9. 270ml can coconut milk 10. 500g desiree potatoes, peeled, cut into 3cm piece


1. 2 large carrots, peeled, thickly sliced 2. 1/4 cup fish sauce 3. 1 tbsp palm sugar 4. 1 tbsp lime juice 5. Coles White Medium Grain Rice, steamed 6. Peanuts, to serve 7. Coriander leaves, to serve

Method Steps: 1. Heat half of the peanut oil in a large frying pan over medium-high heat. Cook the beef, in batches, for 5 to 6 minutes or until browned.

Heat the remaining oil in the same pan. Add the sliced onion and cook, stirring, for 5 minutes or until softened.

Add the curry paste and crushed garlic. Cook for 1 minute or until fragrant. Transfer this mixture to the slow cooker.

Add the bruised cardamom pods, cinnamon stick, chopped lime leaves, coconut milk, peeled and diced potatoes, sliced carrots, fish sauce, and palm sugar.

Cover the slow-cooker with a lid. Turn it on to low and cook for 8 hours or until the beef is tender.

Discard the cardamom pods and cinnamon stick. Stir in the lime juice.

Serve the Massaman beef curry with steamed rice, and sprinkle with peanuts and coriander leaves. Enjoy your flavorful dish!




Palm Tree
Palm Tree