Slow Cooker/Crock Pot Massaman Curry

Recipe by Chickee
READY IN: 8hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim meat of excess fat and sinew and cut into 2-3cm cubes.
  • Heat the oil in a heavy-based pot and fry the onion until brown.
  • Add the meat, season and continue to brown all over.
  • Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
  • Put the potatoes on the bottom of the slow cooker.
  • Pour the mix on top of the potatoes.
  • Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
  • 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).
  • Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
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