Ingredients with Measurements:
- 2 lbs boneless beef chuck roast, cut into 1-inch cubes
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tbsp Massaman curry paste
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 potatoes, peeled and cut into 1-inch cubes
- 1 red bell pepper, seeded and sliced
- 1 cup roasted peanuts
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
2. Transfer the beef to the slow cooker.
3. In the same skillet, add the onion, garlic, and ginger. Cook until softened, about 3 minutes.
4. Add the Massaman curry paste and cook for 1 minute, stirring constantly.
5. Add the coconut milk, beef broth, brown sugar, fish sauce, and tamarind paste. Stir to combine.
6. Pour the mixture over the beef in the slow cooker.
7. Add the potatoes and red bell pepper to the slow cooker.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender and the potatoes are cooked through.
9. Stir in the roasted peanuts.
10. Serve the curry with lime wedges and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 32g
Carbohydrates: 28g
Protein: 36g
Sodium: 1210mg
Sugar: 9g
Substitutions for ingredients:
- Chicken or lamb can be used instead of beef.
- Peanut butter can be used instead of roasted peanuts.
- Sweet potatoes or butternut squash can be used instead of regular potatoes.
Variations:
- Add sliced carrots or green beans for extra vegetables.
- Use green curry paste instead of Massaman curry paste for a different flavor.
- Add pineapple chunks for a sweet and tangy twist.
Tips and tricks:
- Browning the beef before adding it to the slow cooker adds extra flavor.
- If the curry is too thick, add more beef broth or coconut milk.
- If the curry is too thin, mix 1 tbsp cornstarch with 1 tbsp water and stir into the curry. Cook for a few more minutes until thickened.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the curry in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in individual bowls with a lime wedge and chopped cilantro on top.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
Serve the curry with steamed rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Fried rice
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or brown sugar to balance the heat.
- If the curry is too sweet, add more fish sauce or tamarind paste to balance the sweetness.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Massaman curry is a Thai dish that originated in the southern part of Thailand. It is a fusion of Thai and Indian flavors, with influences from Muslim cuisine.
Flavor profiles:
The curry is sweet, savory, and slightly spicy, with a creamy coconut milk base and a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve the curry with steamed rice or naan bread for a complete meal.
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Region: Thai