Curry, we can eat curries everyday, if we could but we don’t for many reasons. Dolf mentioned that it’s been some time since we had something made with our slow cooker (to see our slow cooker, please see previous post). And it’s also been some time since we had curry.
So, found a recipe for Massaman Curry in our Slow Cooking recipe book by Kitchen Classics. Hmm.. okay, can do this coz I’ve got almost all the ingredients in store. Did some research on this curry and since it’s a thai recipe and most of the thai foodbloggers said it’s a very basic recipe, I followed their advice.
- 400g stewing beef (I used pork shoulder fillets)
- 2-3 big potatoes, quartered (I used 4)
- 2 tbsp massaman curry paste
- 3 pcs clove
- 5 pcs cardamom
- 1 stick cinammon
- 125ml coconut cream (I used coconut powder mixed with 75ml hot water)
- 1 tbsp grated ginger
- 3 tbsp fish sauce
- 1½ tsp palm sugar
- 2 tsp tamarind paste (I used lemon juice)
- 1 onion, roughly cubed – optional
- some peanuts (I didn’t have any, so didn’t use any)
Preparation:
- Discard excess fat from meat. Then, cut into 5x5cm pieces.
- Prepare slow cooker. Put all ingredients into pot and mix them well.
- Set the cooker on high. Cook for 4 hours, thereafter the meat and potatoes should be cooked. Give it a gentle stir before serving. (Add salt and pepper here, if needed and give it another gentle stir.)
- Served hot with steamed rice or bread and steamed vegetables, sprinkled with some nuts on top of the curry.
We love potatoes with curry, so most any curries that I make has lots of potatoes in them. And I usually make more coz curries usually taste better the next day. 🙂
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