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Massaman Curry Recipe


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20ml (1 tablespoon) peanut oil
1 onion, chopped
1/4 cup (60ml) Thai massaman curry paste
600g diced topside or chuck beef
1 tablespoon plain flour
2 kaffir lime leaves
(2 cups (500ml) beef stock
150ml coconut milk
1 carrot, peeled, roughly chopped
1 large potato, peeled
125g snow peas
20ml (1 tablespoon) fish sauce
1 tablespoon chopped fresh coriander
Steamed jasmine rice, to serve

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Cooking method:

1. Heat 20ml oil in a saucepan over medium heat. Add onion & cook, stirring, for 2 mins. Add beef & brown. Add curry paste and cook for a few seconds to release the flavours 2. Transfer to the slow cooker (you can add a little coconut milk here to de-glaze the pan to add to slow cooker) 3. Add flour, lime leaves, stock, coconut milk, potato, carrot and stir to combine. Check heat is set to low and cook, covered, for 8hrs 4. Add the snow peas( I didn’t have any), fish sauce and coriander and cook for 1 minute. Serve with rice & naan bread.

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