Massaman curry is a classic Thai red curry perfectly suited to a slow cooker – which unlocks the flavour of cinnamon, bay leaves and coconut milk. Plus the convenience of coming home to a delicious dinner, ready to serve. Plate this up with a squeeze of fresh lime juice for an extra flavour hit.
Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 minutes or until browned lightly. Transfer mixture to a 4.5-litre (18-cup) slow cooker.
2.
Heat remaining oil in same pan over high heat; cook beef, in batches, until browned. Add paste; cook, stirring, 1 minute or until fragrant. Transfer mixture to cooker.
3.
Add coconut milk, stock, cinnamon, bay leaves, potato and nuts to cooker. Cook, covered, on low, 8 hours.
4.
Stir in sugar and sauce. Serve curry topped with coriander; accompany with lime wedges.
