Slow-cooker massaman beef curry

Name: Slow-cooker massaman beef curry
Cook time: 8 h 45 min
Total time: 8 h 45 min
Yield: Serves 6
Cuisine: Thai
Ingredients: 2 tablespoon peanut oil; 2 brown onions (400g), cut into thin wedges; 1 kilogram gravy beef, chopped coarsely; 2/3 cup (200g) massaman curry paste; 1 cup (250ml) coconut milk; 1 cup (250ml) chicken stock; 2 cinnamon sticks; 2 dried bay leaves; 3 potatoes (600g), chopped coarsely; 1/2 cup (70g) roasted unsalted peanuts; 2 tablespoon brown sugar; 1 tablespoon fish sauce; 1/3 cup lightly packed fresh coriander leaves; 1 lime, cut into wedges

This fragrant curry is 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.

Sep 13, 2018 6:00am

8 hrs 45 mins cooking
Serves 6

Ingredients

2 tablespoon peanut oil
2 brown onions (400g), cut into thin wedges
1 kilogram gravy beef, chopped coarsely
2/3 cup (200g) massaman curry paste
1 cup (250ml) coconut milk
1 cup (250ml) chicken stock
2 cinnamon sticks
2 dried bay leaves
3 potatoes (600g), chopped coarsely
1/2 cup (70g) roasted unsalted peanuts
2 tablespoon brown sugar
1 tablespoon fish sauce
1/3 cup lightly packed fresh coriander leaves
1 lime, cut into wedges

Method

1
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.