Sunday, 15 June 2014

Slow cooker Massaman Curry

A few people asked for this recipe a few weeks ago so here it is:

1kg chuck steak
500g potatoes
2 brown onions
3 gloves of garlic
1 teaspoon grated ginger
185g jar Massaman Curry paste
400mL coconut cream
200mL coconut milk
2 cups beef stock
2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
2 sticks cinnamon
3 star anise

Chop it all up, chuck it in the slow cooker, turn it in and eat it 8 hours later.  Serve with rice and crushed peanuts.

When I made pea and ham soup, I'd put all these bay leaves in the soup and ended up pulling them out of my mouth each time I ate the soup.  For this curry I cleverly put the inedible spices into a tea infuser so the spices infused with the curry without having bits and pieces floating around the curry.


  1. Your instagram link doesn't work btw.

  2. I wished that i knew how to use my slow cooker properly. I had a theory that it was too big and wide some of the meat was sticking out of the liquid.

    1. You put the meat in the bottom. Meat doesn't float in liquid :P

  3. I found a Massaman recipe on Taste last year & love it more than all the restaurant ones I've had. I need to get a tea infuser now though, great idea!

    1. My sperm-looking tea infuser above is from T2 but a cheap one would probs be better for spice infusing :)

  4. you are a genius, so making this!

    1. I love little tips and tricks like this. Do you have any FF?


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