Slow Cooker Recipe
Slow Cooked Beef Massaman Curry with Basmati Rice
  • Prep time: 9 hours
  • Calories: 750
Slow cooked curry may be one of the best aromas to come home to, in our opinion. Massaman is a Thai style, mild curry that we have added some veg to. When it comes to the fish sauce and palm sugar, you are in control of balancing the sweet and sour elements to truly personalise this classic curry.
  • 350 g of Casserole Steak (Diced)
  • 1 of Brown Onion
  • 2 Tbsp of Fish Sauce
  • 1 of Palm Sugar Piece
  • 1 of Carrot
  • 50 g of Massaman Curry Paste
  • 12 Cup of Peas
  • 2 of Dutch Cream Potatoes
  • 34 Cup of Basmati Rice
  • 1 Small Bunch of Coriander
  • 2 of Garlic Clove
  • 1 of Tomato

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 134 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!