A curry for the whole family!
I love a good slow cook recipe. They’re minimal effort with maximum reward. It’s also a great way to get the most out of inexpensive cuts of meat. What I really love about this Massaman curry recipe is that it’s a great family meal. You can make a big enough batch to feed an army. It also freezes well for those looking to meal prep in advance.
I use a store bought curry paste from Coles. The Curry & Co Rich Massaman Curry Paste has minimal ingredients with no added artificial preservatives, colours or flavours. It’s also mild in spice, making it a great option if you’re feeding little ones.
INGREDIENTS
- ~1.5kg slow cook beef cut. Blade, chuck, brisket, short ribs, and osso buco all work well. You can even use lamb shanks.
- 5 medium white potatoes
- 2-3 carrots
- 1 large white onion
- 4 Tbsp Massaman Curry Paste
- 1x 400ml can coconut cream
METHOD
- On a stove, heat a large dutch oven or casserole pot. Add some ghee or olive oil and sear outside of meat on high for a few minutes until brown.
- Roughly chop carrots, potatoes and onion then add these to the pot with the meat.
- Add in curry paste and a splash of water, using a wooden spoon to loosen up the crusty brown bits at the bottom of the pot.
- Pour over coconut cream. Meat should be about halfway submerged in liquid. If it’s not simply add a little more water.
- Cover pot with lid and transfer to oven. Cook on low (~130C) for about 3-4 hours or until meat pulls apart easily.
- Remove lid, increase oven temp to 200C and cook for a further 30 minutes. This will help to thicken the liquid and crisp up the outside of the meat.
- Serve with basmati rice, coriander, and a sprinkle of peanuts.
This recipe can also be made in a slow cooker.
Kristen Djermanovic (nee Papathanasiou) is our Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner.
