Slow Cooker Beef Massaman Curry

Ingredients

• 800 g Beef chuck or braising steak (cubed)
• 2 tbsp Cornflour (for coating the beef)
• 100 g Massaman curry paste
• 400 ml Coconut milk (one full-fat can)
• 250 ml Beef stock
• 400 g Potatoes (peeled and cubed)
• 1 Onion (diced)
• 1 tbsp Fish sauce
• 1 tbsp Brown sugar
• 2 tbsp Peanut butter (smooth or crunchy)
• Salt and pepper (to taste)

Steps

1. 1

   Toss the cubed beef with cornflour until evenly coated.

2. 2

   Heat a pan over medium-high heat and brown off the beef in batches until a crust forms.

3. 3

   Add the browned beef to the slow cooker.

4. 4

   Add the massaman curry paste, coconut milk, beef stock, cubed potatoes, diced onion, fish sauce, brown sugar, and peanut butter to the slow cooker.

5. 5

   Season well with salt and pepper and give everything a good mix to combine.

6. 6

   Cover and cook for 4 hours on High or 8 hours on Low until the beef is tender and the sauce has thickened.

7. 7

   Serve hot, optionally over jasmine rice.

Notes

The transcript mentions 'full ingredients listed in my caption' but the provided text only refers to an eBook. Quantities are estimated based on standard Massaman curry ratios for 4 servings. For best results, do not skip browning the beef as it adds significant depth of flavor.

Nutrition per serving

• slow cooker
• main course
• high-protein
• thai
• curry
• beef
• meal prep
• comfort food