Slow Cooked Beef Massaman Curry with Basmati Rice

Prepare Ingredients:

Cut potatoes into 1-2 cm cubes. Peel and thinly slice the garlic. Peel onion and slice into 1 cm wedges. Medium dice the tomato and carrot. Pat dry the beef with paper towel. Pick coriander leaves and finely dice stems, discarding the roots.

Brown Beef:

In a pan, heat olive oil over medium high heat. Add beef and onion and sear for 3-4 minutes, until beef is browned. Add to the slow cooker.

Add to Slow Cooker:

Add curry paste, garlic, tomato, carrot, potato, coconut milk and coriander stems to the slow cooker. Mix well to combine, turn the slow cooker on and cover, cooking on low for 8-10 hours.

Cook Rice:

In a pot, bring 1³⁄₄ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Adjust Seasoning:

Meanwhile, remove the lid of the slow cooker and add the peas, giving the contents a good stir. Roughly chop the palm sugar. Taste, and add palm sugar and fish sauce, adjusting and adding more or less to your taste.

You Plate It:

Divide rice and curry between bowls. Garnish with coriander leaves. Enjoy!