Preparation time is 15minutes
Cook time is 4hours 15minutes
Total time is 4hours 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 800grams beef chuck steaks, cut into 4cm pieces
- 2tablespoons vegetable oil
- 1/2 cup Valcom Thai Style Massaman Curry Paste
- 1 cup coconut cream
- 3/4 cup salt-reduced beef stock
- 2teaspoons brown sugar
- 1tablespoons lime juice
- 500grams sweet potatoes, peeled, cut into 3cm cubes
- steamed jasmine rice
- long red chilli, chopped (to serve)
- spring onion, thinly sliced (to serve)
- roasted peanuts, coarsely chopped (to serve)
Description
Follow this easy recipe to make a fragrant massaman curry with tender beef. Slow-cooking this Thai curry brings out the incredible depth of flavour.
Method
Step 1 of 4
Place flour in a large bowl and season. Add beef and toss to coat.
Step 2 of 4
Heat 1 tbs oil in a large frying pan over high heat. Cook beef in batches, turning, for 5 minutes or until browned. Transfer to a 5.5-litre slow cooker*.
Step 3 of 4
Place remaining oil and paste in same pan over medium heat and cook, stirring, for 1 minute or until fragrant. Stir in coconut cream, stock, sugar and lime juice and bring to a simmer. Pour curry mixture over beef and stir in sweet potato. Cook for 4 hours on high (or 8 hours on low) or until beef is tender.
Step 4 of 4
Divide massaman curry and rice among bowls and serve topped with chilli, onion and peanuts.
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