Slow Cooker/Crock Pot Massaman Curry

By á-3145

This is just outstanding, and easy. Your house will smell amazing. It's an adaption of my other recipe, which is Brigitte Hafner's.

Ingredients

• 1 tablespoon peanut oil
• 2 large onions, cut into wedges
• 1 kg beef brisket (gravy beef, or shank)
• salt
• 400 g coconut cream
• 3/4-1 cup massaman curry paste (bought or made)
• 250 ml water
• 4 cinnamon sticks
• 4 bay leaves
• 6 waxy potatoes, peeled and diced in 2-3cm cubes
• 2 -3 tablespoons fish sauce
• 2 tablespoons grated palm sugar
• 2 tablespoons tamarind paste or 2 tablespoons lemon juice
• 4 tablespoons roasted peanuts, crushed
• 3 sprigs coriander, chopped

Preparation

Step 1

1
Trim meat of excess fat and sinew and cut into 2-3cm cubes.
2
Heat the oil in a heavy-based pot and fry the onion until brown.
3
Add the meat, season and continue to brown all over.
4
Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
5
Put the potatoes on the bottom of the slow cooker.
6
Pour the mix on top of the potatoes.
7
Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
8
In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too).
9
Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.