Slow Cooker/Crock Pot Massaman Curry
This is just outstanding, and easy. Your house will smell amazing. It's an adaption of my other recipe, which is Brigitte Hafner's.
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INGREDIENTS
Nutrition- 1tablespoon peanut oil
- 2
- 1
- 400
- 3⁄4 - 1
- 250ml water
- 6
- 2 -3tablespoons fish sauce
- 2tablespoons grated palm sugar
- 2
- 4
- 3sprigs coriander, chopped
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DIRECTIONS
- Trim meat of excess fat and sinew and cut into 2-3cm cubes.
- Heat the oil in a heavy-based pot and fry the onion until brown.
- Add the meat, season and continue to brown all over.
- Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
- Put the potatoes on the bottom of the slow cooker.
- Pour the mix on top of the potatoes.
- Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
- In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too).
- Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
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