Slow-cooker massaman beef curry recipe (2024)

17 Ingredients

• 1 tbsp peanut oil

• 750g 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

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  2 makrut 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 tbsp palm sugar

• 1 tbsp lime juice

• Coles White Medium Grain Rice, steamed

• Peanuts, to serve

• Coriander leaves, to serve

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3 Method Steps

• Step 1

  Heat half the oil in a large frying pan over medium-high heat. Cook beef (750g beef chuck steak, trimmed, cut into 3cm cubes), in batches, for 5 to 6 minutes or until browned. Transfer to the bowl of a 5-litre slow-cooker.

• Step 2

  Heat remaining oil in pan. Add onion (1 medium brown onion, halved, thinly sliced). Cook, stirring, for 5 minutes or until softened. Add paste (1/4 cup Ayam Thai massaman curry paste) and garlic (2 garlic cloves, crushed). Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom (6 cardamom pods, bruised), cinnamon (1 cinnamon stick), lime leaves (2 makrut lime leaves, vein removed, chopped), coconut milk (270ml can coconut milk), potato (500g desiree potatoes, peeled, cut into 3cm pieces), carrot (2 large carrots, peeled, thickly sliced), fish sauce (1/4 cup fish sauce) and sugar (1 tbsp palm sugar). Cover with lid. Turn slow-cooker on to low. Cook for 8 hours or until beef is tender.

• Step 3

  Discard cardamom pods and cinnamon. Add lime juice (1 tbsp lime juice). Serve with rice (Coles White Medium Grain Rice, steamed) and sprinkle with peanuts (Peanuts, to serve) and coriander (Coriander leaves, to serve).

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