Slow Cooker/crock Pot Massaman Curry

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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.