Beef Massaman Curry

Delicious and mild, slow cooked beef massaman curry with  fine beans, coconut cream, star anise and fresh coriander.

It’s our first dish prepared in a slow cooker. The result was simply fantastic. Curry was full of deep and intense flavours and the beef was very, very soft. It took a while to have it ready as the cooking process took us six hours but without a doubt it was worth it.
The preparation of the dish takes no longer than 15 minutes and then the slow cooker does all the job. All we had to do was to stir it once.
Our slow cooker was delivered from Domu and we used this particular model. It’s pretty basic but it’s more than enough for occasional stew or slow cooked casserole. We will be using it rather often, so prepare yourself for more heart warming recipes.
The beef used for the curry should not be too lean as it might become a bit dry.
We served the curry with plenty of freshly chopped coriander and basmati rice. Enjoy!

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Recipe tip

Coconut milk can be used to replace the coconut cream.

Beef massaman curry

Our rating: 51

Serves: 4

Beef massaman curry

Ingredients:

  • 600 g stewing beef, cubed
  • 200 g fine beans, trimmed
  • 160 ml coconut cream
  • 200 ml beef stock
  • 2 medium tomatoes, chopped
  • 2 limes
  • 1 tbsp palm sugar
  • 1 birds eye chilli deseeded and thinly sliced
  • 1 star anise
  • 2 kaffir lime leaves
  • 1 lemon grass, thinly sliced
  • 1 onion, sliced into wedges
  • 3 garlic cloves, thinly scliced
  • 2 tbsp massaman curry paste
  • 1 tbsp olive oil for frying
  • finely chopped fresh coriander and jasmine rice to serve

Method:

  • Heat the oil in a large frying pan, add the onion, garlic, lemon grass and chilli, fry for 2 minutes, stirring from time to time. Add the beef and fry for 3 - 5 minutes until browned.
  • Transfer the content of the pan into a slow cooker, pour in the stock, add the tomatoes, kaffir lime leaves, massaman paste, palm sugar, star anise and the juice from 1 lime.
  • Set the slow cooker temperature on auto, cover and let it simmer for 6 hours or until beef is very soft.
  • An hour before the end of cooking mix, in a small glass, 4 tablespoons of the sauce and the coconut cream. Once mixed return it to the cooker and add the fine beans. Cover and let it simmer for an additional hour.
  • Serve with jasmine rice, decorated with coarsely chopped fresh coriander.
http://www.dailygourmet.co.uk/beef-massaman-curry/

 

Nutrition per 1 portion*

calories 387 kcal
carbs 10 g
fat 17.5 g
protein 36 g
sodium 32 mg
sugar 7 g

*all values estimated, depend on products used 

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