Beef Massaman
May 11, 2016
I love Thai food and there is little Thai Restaurant that is local to me that does a really delicious authentic Massaman after a few attempts I finally came up with this recipe which almost replicates the same sweet and fragrant taste.
- Prep: 20 mins
- Cook: 6 hrs
-
20 mins
6 hrs
6 hrs 20 mins
- Yields: 4 servings
Directions
1Brown beef in batch set aside (optional)
2Place all ingredients in a slow cooker and cook on low for 6-8 hours until beef is tender.
3If your sauce is too runny thicken with a little cornflour and water mixture.
4Serve with steamed rice or cauliflower rice.
Notes
1I have also used diced lamb instead of beef and its just as lovely.
Submitted by Jarrah King
5 Reviews
Paulene @ Slow Cooker Central
February 13, 2020
All the info on splitting HERE
Kate
February 12, 2020
Hi, I’m planning on making this on the weekend. What does ‘split cream’ look like?
Jillian Turner
May 27, 2018
This was the most amazing curry I’ve made yet. I substituted the beef for chicken (4 large drumsticks & 1 large breast). Followed recipe except for coriander. Needed thickening at the end. Next time I will try the tea towel trick. 5 hours on low & the chicken was so tender. Served with coconut rice. The most beautiful & smooth flavours. Absolutely delicious & can’t wait to make it again.
Danni
January 21, 2017
Really close to our takeaways version too. I wasn’t sure how many mls each tin of coconut cream so I just put one 400ml tin to start. At the end of cooking, the cream had split so I removed the liquid, added some flour and another 200mls of coconut cream and whisked until thickened on the stove – then added back to the dish. Served with coconut rice. Delicious!
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Natalie Atkins
April 6, 2020
Loved this recipe. Cooked on low for 8 hours, perfectly tender chuck steak and no splitting of the coconut milk. Veges just perfectly cooked. i did add a large red chilli and a teaspoon of fenugreek. Thanks for posting this.