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Best Beef Massaman Curry

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Serving: 4
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes

Ingredients
 

  • 2 tablespoons vegetable oil
  • 1/2 cup plain flour
  • 1 kg gravy beef or chuck steak, trimmed, cut into large peices
  • 1 cup coconut cream
  • 1 375g massaman curry paste (I used Valcom)
  • 1 cup coconut milk
  • 1 cup Campbell's Real Stock Beef
  • 2 medium potatoes, peeled, cut into 3cm pieces
  • 1 medium onion, cut into 3 cm peices
  • 2 cinnamon stick
  • 2 bay leaves
  • 4 star anise
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 cube palm sugar, cut finely
  • Parsley to garnish
  • Peanuts to garnish

Instructions
 

  • Heat oil in a large saucepan over medium-high heat until hot. Combine beef and flour, toss until coated. Add beef. Cook, stirring constantly, until evenly browned. Remove.
  • Add Beef, coconut milk, coconut cream, stock, potatoes, onion, cinnamon stick, bay leaves, star anise and curry paste, to slow cooker. Stir to combine. Place on low for 6-8 hours, depending on cooker ( I have a Kambrook 6l and it takes 7 hours)
  • One hour before end of cooking time, add the fish sauce, lime juice and palm sugar.
  • Serve with coconut rice. Garnish with parsley and peanuts.