Massaman curry can become a weekly meal at home if you use your slow cooker! The below slow cooker massaman curry recipe is an easy way to prepare this authentic curry with little effort, and to give the flavours and ingredients time to infuse and cook together to make a masterpiece meal!
Here is how to make the slow cooker massaman curry to enjoy whenever you want an exotic meal. It is simple and incredibly tasty – what more could you want!
- 1 tablespoon peanut oil
- 750g chuck steak, cut into 3cm cubes
- 1 onion, halved and sliced thin
- ¼ cup Thai massaman curry paste
- 3 garlic cloves, crushed
- 5 cardamom pods, smashed
- 1 cinnamon stick
- 2 kaffir lime leaves, chopped
- 1 can of coconut milk
- 500g potatoes, chopped into 3cm cubes
- 2 carrots, peeled and sliced
- ¼ cup fish sauce
- 1 tbsp palm sugar
- 1 tbsp lime juice
- Peanuts to serve
- Coriander leaves to serve
- Start by heating half of the oil in a large frying pan over medium-high heat. Place the cubed beef into the frying pan in batches, frying for 5 to 6 minutes on all sides until browned. Once browned, put the beef cubes into the slow-cooker bowl.
- Heat the leftover oil in the frying pan and add in the onions. Cook the onions, stirring often, for around 5 minutes. The onions should soften. Add in the curry paste and garlic, and leave to cook for a minute or so until fragrant.
- Move this to the slow cooker along with the beef, cardamom pods, cinnamon, lime leaves, coconut milk, potatoes, carrots, fish sauce, and palm sugar.
- Cover this with the slow cooker lid and switch the slow cooker on to low.
- Leave to cook for around 8 hours until the beef is soft and tender and the flavours have all mixed.
- After 8 hours, remove the cardamom pods and the cinnamon, and add in the lime juice.
- Serve the massaman curry over steamed rice, and top with coriander and peanuts.
You can cook up a large batch of massaman curry in the slow cooker and save the leftovers to enjoy at a later stage. This not only saves you having to cook one night, but it is also quite cost-effective as well.
In order to freeze the leftover slow cooker massaman curry, you should leave it to cool down to room temperature. Placing warm leftovers in the freezer is not a good idea, as it will raise the temperature of the other frozen food.
Portion the massaman curry into plastic freezer bags, or plastic freezer containers, and seal tight. For plastic freezer bags, squeeze out as much air as possible before sealing, and for containers, only fill them ¾ way full to allow for expansion.
Place the containers in the freezer and eat the curry within a month. Freeze smaller portions to suit how much you will eat in one go so that none goes to waste. You cannot refreeze or reheat leftovers twice, so portioning it out helps avoid wastage.
Leave the frozen curry to thaw in the fridge overnight, and then warm it up on the stove or microwave until thoroughly heated through.