Slow Cooker Massaman Beef Curry

Here’s a winter warmer beef curry that is quick and easy to make.

Ingredients

• 1 tablespoon peanut oil
• 750g Hope Island Gourmet Meats beef chuck steak, trimmed, cut into 3cm cubes
• 1 medium brown onion, halved, thinly sliced
• 1/4 cup Ayam Thai massaman curry paste
• 2 garlic cloves, crushed
• 6 cardamom pods, bruised
• 1 cinnamon stick
• 2 kaffir lime leaves, vein removed, chopped
• 270ml can coconut milk
• 500g desiree potatoes, peeled, cut into 3cm pieces
• 2 large carrots, peeled, thickly sliced
• 1/4 cup fish sauce
• 1 tablespoon palm sugar
• 1 tablespoon lime juice
• Steamed rice, chopped dry roasted
• Peanuts, to serve
• Coriander leaves, to serve

Method

1. Heat half the oil in a large frying pan over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to the bowl of a 5-litre slow-cooker.
2. Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add paste and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom, cinnamon, lime leaves, coconut milk, potato, carrot, fish sauce and sugar. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours or until beef is tender.\
3. Discard cardamom pods and cinnamon. Add lime juice. Serve with rice and sprinkle with peanuts and coriander.

https://www.taste.com.au/recipes/slow-cooker-massaman-beef-curry/2032d35f-e025-4f62-899f-76957e6fd3d1