Settling in on a cold, wet, winter's night a bowl of homemade Massaman beef curry is the sure thing to warm you up.
A Massaman curry will always be one of my favourite Thai dishes. It's rich and creamy and when slow cooked the fragrance entrenches the house and I'm salivating all day counting the hours till dinner. Not to mention the potatoes melt away and making this dish a filling and comforting dish!
Todays curry I cheated and used a massaman premade paste, and let the magic take over in the crockpot.
Massaman is a blend of cardamon, cinnamon. cloves, star anise, bay leaves, nutmeg chilli, coriander, lemongrass, galangal, garlic, shallots, white pepper and shrimp paste - no wonder the fragrance is so damn good And while this is not the healthiest curry in the curry word it does have a multitude of health benefits, including manganese, magnesium, iron and protein.
All you need
Massaman paste (I used Ayam brand)
400g Beef cut into chunks (gravy beef, blade steak or any tough cut of meat works well)
250g Baby potatoes quartered (skin on)
1 large onion diced
3 garlic cloves sliced
1 can coconut cream
2 cups Beef stock
1/4 cup Peanuts plus more for serving
In your crockpot, brown off your beef chunks.
Remove from pan.
Brown your onions, garlic and paste off together, continually stirring.
Add your potatoes, and peanuts and stir.
Once everything is coated in paste, Add your beef back into, together with your stock and Coconut milk. Bring to the boil, and then place in oven for about 3-4hrs on a 150°c - stirring at the half way mark.
Serve with a sprinkle of coriander, more peanuts and jasmine rice.
Tip: If your liquid is reducing, add more beef stock.
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