cooker massaman beef curry Very Easy Must Read It....
Take your taste buds on an exotic trip with this authentic Thai curry dish
INGREDIENTS
1 tablespoon peanut oil
750 g beef chuck steak, trimmed, cut into 3 cm cubes
1 medium brown onion, halved, thinly sliced
1/4 cup Ayam Thai massaman curry paste
2 garlic cloves, crushed
6 cardamom pods, bruised
1 cinnamon stick
2 kaffir lime leaves, vein removed, chopped
270 ml can coconut milk
500 g desiree potatoes, peeled, cut into 3cm pieces
2 large carrots, peeled, thickly sliced
1/4 cup fish sauce
1 tablespoon palm sugar
1 tablespoon lime juice
Steamed rice, chopped dry roasted
Peanuts and coriander leaves, to serve
METHOD
Step 1
Heat half the oil in a large frying pan over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to the bowl of a 5-liter slow-cooker.Step 2
Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add paste and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom, cinnamon, lime leaves, coconut milk, potato, carrot, fish sauce and sugar. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours or until beef is tender.Step 3
Discard cardamom pods and cinnamon. Add lime juice. Serve with rice and sprinkle with peanuts and coriander.
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