One of our favourite foodie bloggers, Daily Gourmet reviewed the VonShef 3.5L Slow Cooker. Here she whips up a delicious Slow Cooker Beef Massaman Curry.
Delicious and mild, slow cooked beef massaman curry with fine beans, coconut cream, star anise and fresh coriander.
It’s our first dish prepared in a slow cooker. The result was simply fantastic. Curry was full of deep and intense flavours and the beef was very, very soft. It took a while to have it ready as the cooking process took us six hours but without a doubt it was worth it.
The preparation of the dish takes no longer than 15 minutes and then the slow cooker does all the job. All we had to do was to stir it once.
Our slow cooker was delivered from Domu and we used this particular model.
It’s pretty basic but it’s more than enough for an occasional stew or slow cooked casserole. We will be using it rather often, so prepare yourself for more heart-warming recipes.
The beef used for the curry should not be too lean as it might become a bit dry.
We served the curry with plenty of freshly chopped coriander and basmati rice. Enjoy!
Beef Massaman Curry Recipe
600g stewing beef, cubed
200g fine beans, trimmed
160ml coconut cream
200ml beef stock
2 medium tomatoes, chopped
1 tbsp palm sugar
1 birds eye chilli deseeded and thinly sliced
1 star anise
2 kaffir lime leaves
1 lemon grass, thinly sliced
1 onion, sliced into wedges
3 garlic cloves, thinly scliced
2 tbsp massaman curry paste
1 tbsp olive oil for frying
Finely chopped fresh coriander and jasmine rice to serve
Heat the oil in a large frying pan, add the onion, garlic, lemon grass and chilli, fry for 2 minutes, stirring from time to time. Add the beef and fry for 3 - 5 minutes until browned.
Transfer the content of the pan into a slow cooker, pour in the stock, add the tomatoes, kaffir lime leaves, massaman paste, palm sugar, star anise and the juice from 1 lime.
Set the slow cooker temperature on auto, cover and let it simmer for 6 hours or until beef is very soft.
An hour before the end of cooking mix, in a small glass, 4 tablespoons of the sauce and the coconut cream. Once mixed return it to the cooker and add the fine beans. Cover and let it simmer for an additional hour.
Serve with jasmine rice, decorated with coarsely chopped fresh coriander.
For the full blog post, visit Daily Gourmet