Description
A rich and flavorful Thai curry made easy in the slow cooker. Tender beef simmered in a creamy coconut Massaman curry sauce with potatoes, peanuts, and aromatic spices.
Ingredients
2 pounds beef chuck, cut into 1.5-inch cubes
1 tablespoon vegetable oil
1 large onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons Massaman curry paste
1 (14-ounce) can coconut milk
1 cup beef broth
3 medium potatoes, peeled and cut into 1-inch chunks
1/2 cup roasted peanuts, unsalted
2 tablespoons fish sauce
1 tablespoon brown sugar
1 cinnamon stick
3 cardamom pods
2 star anise
1 tablespoon tamarind paste
1 tablespoon lime juice
Salt to taste
Fresh cilantro leaves, for garnish
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5 minutes. Transfer browned beef to the slow cooker.
In the same skillet, add sliced onion, minced garlic, and grated ginger. Sauté for 3 minutes until fragrant.
Add Massaman curry paste to the skillet and cook, stirring, for 1 minute.
Pour in coconut milk and beef broth, stirring to combine and scrape up any browned bits from the skillet.
Transfer the coconut milk mixture to the slow cooker with the beef.
Add potatoes, roasted peanuts, fish sauce, brown sugar, cinnamon stick, cardamom pods, and star anise to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until the beef is tender and potatoes are cooked through.
About 15 minutes before serving, stir in tamarind paste and lime juice. Adjust salt to taste.
Remove cinnamon stick, cardamom pods, and star anise before serving.
Garnish with fresh cilantro leaves and serve hot with steamed jasmine rice.
- Prep Time: 20 minutes
- Cook Time: 6 hours