Asian · Comfort Food · Meat · Plan Ahead · Slow Cooker

Beef Massaman Curry

beef massa


85g unsalted peanuts

400ml coconut milk

4 tbsp massaman curry paste

600g stewing beef steak

450g waxy potatoes

1 onion

4 kaffir lime leaves

1 cinnamon stick

1 tbsp tamarind paste

1 tbsp palm sugar

1 tbsp fish sauce

1 red chilli, deseeded

Rice, I use brown



  1. Heat oven to 180 degrees and roast the peanuts on a tray for 5 minutes until golden brown. When cool, roughly chop and set to one side, reducing the oven to 160 degrees
  2. Heat 2 tbsp coconut milk in a large heavy bottomed pan. Add the curry paste and fry for 1 minute, mixing to combine well. Add the meat and fry until well coated and sealed
  3. Stir in the rest of the coconut milk, half a can of water, potatoes, roughly sliced onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the chopped peanuts (reserving a few to garnish)
  4. Bring to a simmer, then cover and cook for 2 hours in the oven until tender, or in the slow cooker for around 4 hours to really soften the beef
  5. Serve with rice, topped with red chilli and remaining peanuts

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