Slow Cooker Beef Massaman Curry

Serves 4 | Prep 8mins | Cook 8hrs

Massaman Curry is a favourite of mine! This dish provides an abundant source of iron and vitamin B12. Slow cooking red meat aids the breaking down of the meat muscle fibres allowing easier digestion.

Slow Cooker Beef Massaman Curry
Yields1 Serving
Prep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins
Serves 4 | Prep 8mins | Cook 8hrs

Massaman Curry is a favourite of mine! This dish provides an abundant source of iron and vitamin B12. Slow cooking red meat aids the breaking down of the meat muscle fibres allowing easier digestion.

Ingredients

 500 g stew beef (beef chuck), diced medium
 1 brown onion, thinly sliced
 400 g potatoes, diced large
 400 g pumpkin, diced large
 2 tbsp coconut oil
 400 ml coconut milk
 2 tbsp tapioca starch
 400 ml beef stock
 1 lime, juice
 1 cinnamon stick
 4 cardamon pods
 2 star anise
 ¼ cup peanuts
Massaman Paste
 1 red onion, chopped
 1 mild red chilli
 1 tbsp ground coriander
 1 tbsp ground cumin
 ½ tsp ground cinnamon
 3 garlic cloves, peeled
 2 sticks of lemongrass, outer leaves removed, softer inside chopped finely
 ½ tsp fresh ginger
 1 tbsp fish sauce
 1 tsp coconut sugar
 small bunch fresh coriander
 ½ tsp salt & pepper

Method

1

Place all the paste ingredients in a food processor and blend until it forms a paste. If you want the curry spicy keep the seeds in the chilli, of a mild curry remove the seeds before you blend. You may need to push down a few times and blitz. Set aside.

2

Heat 1tbsp of the oil in a large frying pan over a medium-high heat. Toss the chopped beef in the tapioca, salt and pepper and brown the meat. Transfer to the slow cooker.

3

Add the remaining oil to the pan and reduce the heat to low-medium. Add the onion and 3 tbsp of the massaman curry paste and cook for a few minutes until the onion is starting to go translucent and the curry paste is aromatic but not burning.

4

Transfer the onions and paste to the slow cooker. Add a little of the coconut milk to the pan to get the last little bits of the curry paste off. Pour into the slow cooker along with the remaining coconut milk, potatoes, pumpkin, fish sauce, sugar, cinnamon sticks, cardamon, star anise, water (if needed - you want the beef to be almost covered once you stir everything in) and peanuts.

5

Give everything a gentle stir then cook on low for approx 8 hours. The beef should be really tender but not falling apart. Mix slightly as the sauce towards the bottom will be thicker than at the top, but take care not to break up the potatoes.

6

As there are already potatoes in the dish, serving with rice can be too filling for some. Another option is serving over crunchy green beans.

Ingredients

 500 g stew beef (beef chuck), diced medium
 1 brown onion, thinly sliced
 400 g potatoes, diced large
 400 g pumpkin, diced large
 2 tbsp coconut oil
 400 ml coconut milk
 2 tbsp tapioca starch
 400 ml beef stock
 1 lime, juice
 1 cinnamon stick
 4 cardamon pods
 2 star anise
 ¼ cup peanuts
Massaman Paste
 1 red onion, chopped
 1 mild red chilli
 1 tbsp ground coriander
 1 tbsp ground cumin
 ½ tsp ground cinnamon
 3 garlic cloves, peeled
 2 sticks of lemongrass, outer leaves removed, softer inside chopped finely
 ½ tsp fresh ginger
 1 tbsp fish sauce
 1 tsp coconut sugar
 small bunch fresh coriander
 ½ tsp salt & pepper

Directions

1

Place all the paste ingredients in a food processor and blend until it forms a paste. If you want the curry spicy keep the seeds in the chilli, of a mild curry remove the seeds before you blend. You may need to push down a few times and blitz. Set aside.

2

Heat 1tbsp of the oil in a large frying pan over a medium-high heat. Toss the chopped beef in the tapioca, salt and pepper and brown the meat. Transfer to the slow cooker.

3

Add the remaining oil to the pan and reduce the heat to low-medium. Add the onion and 3 tbsp of the massaman curry paste and cook for a few minutes until the onion is starting to go translucent and the curry paste is aromatic but not burning.

4

Transfer the onions and paste to the slow cooker. Add a little of the coconut milk to the pan to get the last little bits of the curry paste off. Pour into the slow cooker along with the remaining coconut milk, potatoes, pumpkin, fish sauce, sugar, cinnamon sticks, cardamon, star anise, water (if needed - you want the beef to be almost covered once you stir everything in) and peanuts.

5

Give everything a gentle stir then cook on low for approx 8 hours. The beef should be really tender but not falling apart. Mix slightly as the sauce towards the bottom will be thicker than at the top, but take care not to break up the potatoes.

6

As there are already potatoes in the dish, serving with rice can be too filling for some. Another option is serving over crunchy green beans.

Slow Cooker Beef Massaman Curry