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Slow Cooker Massaman Beef Curry Recipe
- Prep time: 20 Minutes
- Cook time: 8 Hours & 20 Minutes
- Total time: 8 Hours & 40 Minutes
- Serves: 8
- 1 kg (2.2 lb) beef, cubed
- 500 g (1.1 lb) potatoes, large cubes
- 2 onions, quartered
- 640 ml (21.6 fl oz) coconut cream
- 1 tsp tamarind concentrate
- ¼ cup brown sugar
Massaman Curry Paste
- 3 shallots, diced
- 2 tsp garlic, crushed
- 2 Tbsp lemongrass, chopped
- 1 Tbsp dried red chilies, crushed
- 1 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- 3 cardamom pods
- ½ tsp nutmeg, ground
- ¼ tsp cloves, ground
- ¼ tsp black peppercorns
- 2 tsp shrimp paste
- 2 Tbsp water
- 2 Tbsp cornstarch
- 2 Tbsp water
- Firstly, blend the curry paste ingredients in a blender until paste-like.
- In a frypan over high heat, quickly brown the beef. Once browned, put to the side.
- Next, in the same frypan, add 1 Tbsp oil, the curry paste and cook until fragrant.
- In a slow cooker, add the beef, curry paste, potatoes, onion, coconut cream, tamarind concentrate, and the brown sugar. Mix until the sauce and paste are well combined.
- Cook on low for 8-12 hours.
- Mix the cornstarch and water until it forms a paste. Mix into the slow cooker and cook on high for a further 15 minutes or until thickened slightly.
- Season with salt and pepper.
- Serve & Enjoy.
- Tamarind can be replaced with lime juice if you are unable to get your hands on any.
- Since we cook the coconut cream for a long time, there is a chance that it will split. Adding a cornstarch and water mix towards the end will help bring it all back together.
- If you want to add more vegetables to this slow cooker massaman curry, try adding some bell peppers or celery. Both of these vegetables works well in this curry.
- You can skip frying the curry paste and beef if you want to save time. There will be some differences in the final dish, but nothing too drastic.
- After the initial eight hours of cooking, you might want to skim any fat off the top of your curry. Do it before mixing in the cornstarch paste.
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