Slow Cook Massaman Curry

Have you tried Thai Massaman Curry? It's so good. The beef is juicy and soft, the sauce is sweet and spicy all at once. I like to cook Massaman in our slow cooker - it makes for a more consistent result, is easier, and very addicting! Here's the method I've perfected over the past few months. It's pretty low on details, because I find this a forgiving dish.

Ingredients

• gravy beef (or another type of beef suitable for slow cooking)
• a tin/can of Massaman paste
• 2 tins of coconut milk
• sweet potato and/or potato
• palm sugar or brown sugar
• rice
• chicken stock
• dessicated coconut and peanuts to garnish

Method: 

Brown that beef in a saucepan. 

Add the paste (about 2-3 T to serve 5 people) and cook it off a little to release the spices. 

Add 1 and a half tins of coconut milk. 

Cook on low for 6 hours. Add some cubed potatoes or sweet potatoes about an hour before serving. Stir through a bit of palm sugar or brown sugar to round out the flavours once cooking has finished. 

To make yummy coconut rice to go with this, I use Curtis Stone's recipe. 

Dish up, and garnish with peanuts and/or herbs. We like pappadums with ours.