Instructions
For the Massaman Paste (this can be made the night before and refrigerated ready to use):
- Place the red chillies in a mini food processor and pour in 4 tablespoons of hot water (measure this carefully or your paste will be too loose). Leave this to soak while you prepare the rest.
- Heat a small frying pan over a medium heat, once it is hot, add in the dried spices (cumin, coriander, cinnamon, nutmeg, inner part of cardamom pod, salt and pepper) and toast in the pan for about 20 seconds (be careful not burn these otherwise you will impart a bitter taste in the paste). Then scrape all of the spices out of the pan into a small bowl.
- Spray the frying pan with low calorie spray, then add in the onion and garlic and fry for a couple of minutes just to lightly brown and soften.
- Then add in the galangal and lemongrass paste and stir until fragrant. Transfer everything in the pan to the mini food processor with the chilies. Then add in the toasted spices and shrimp paste. Process until you have a smooth paste.
- This is your curry paste all prepared and ready to use and you can move onto the next step.
For the curry:
- Whisk the cornstarch into the coconut milk until fully dissolved.
- Add the massaman curry paste, coconut milk and stock to the slow cooker and mix until all combined.
- Add the beef, onion, potatoes, maple syrup, tamarind paste and fish sauce and mix until all combined. Ensure the potatoe are covered by the liquid by pushing them under the sauce with a wooden spoon.
- Add the bay leaves, star anise and small piece of cinnamon stick to the top. Add the lid.
- Slow cook on low for 8 hours or high for 4 hours.
- Once cooked give it a gently stir then serve with your choice of side.
- Top with the peanuts and the optional sliced red chilli and coriander
Slow Cooker to Oven Conversion
Don’t have a slow cooker, but really want to try this Massaman Curry
To adapt this Slow Cooker Beef Massaman Curry recipe for oven cooking, preheat your oven to 325°F (163°C). Follow the recipe instructions up to the point where the ingredients are placed in the slow cooker. Instead of transferring everything to the slow cooker, use an oven-safe, heavy-duty pot or Dutch oven with a tight-fitting lid.
Ensure the pot is large enough to accommodate the ingredients. Cover the pot tightly and place it in the preheated oven.
Cook for 2 hours
Periodically check for doneness and stir as needed. This method allows you to achieve the same tender and flavourful result as the slow cooker, with the added convenience of using your oven.
