Have you ever wondered how to make a slow cooked Massamam curry from scratch. I wondered, and I tried various recipes only to be disappointed. Nothing I was making tasted as good as the Massamam curry we’ve eaten in Thailand. The Massamam curries we’ve had on holidays were all rich in flavour, gorgeously fragrant and even had a chilli kick.
I was also hoping to create a dish that worked well in the slow cooker. You see, I love my slow cooker, and during the week I like to throw all the ingredients into it at breakfast. I set the slow cooker to cook and come home to a completed dinner. The slow cooker is the closest thing I have to a housekeeper/home chef.
This winter I am partnering with Russel Hobb to bring you a delicious slow cooked meal each week. Each Sunday you will find a new recipe featured on the website. I’m hoping this will give you time to shop for the ingredients and set the slow cooker up for Monday nights dinner.
Previous weeks slower cooker dishes;
Gourmet Getaways and Russel Hobbs is also featuring a slow cooker giveaway as part of the series.
So anyway, I started wondering, did I really want to make a Massamum from scratch? Or, was my quest simply to recreate the illusive flavour in the simplest possible way?
When I realised I was simply trying to perfect a flavour it made the job of creating the perfect Massamam curry very simple. I started with the Ayam Massamam Curry paste and added everything that was missing from the flavour profile I love.
I know some people may feel this is cheating but it seems silly to reinvent the wheel. We’re all busy people and getting dinner on the table in a hurry can be a chore.
So I started thinking back to the plastic bags filled with sweet curry we would buy from roadside vendors. What made them special? Firstly, they nearly all included peanuts that had been swollen and softened by the cooking process. I had noticed bruised lemon grass stalks and kaffir lime leaves in some of the dishes. The Massamam curries in a lot of restaurants were served with crunchy beans spouts. Best of all the sauce was richer, the flavour included more chill, garlic, cinnamon and star anise.
After some trial and error I have perfected the slow cooked Massamam Curry. This is a simple dish to make as all the ingredients are added to the slow cooker at the start. There is no need to brown off the meat or onions.
The long and low cooking temperatures of the slow cooker allows the meat and potatoes to get to that delicious falling apart stage.
You could quite easily leave out the toppings I have suggested for the Slow Cooked Massamam Curry and still have a delicious, simple meal. I think by including them the dish looks a little more special. Also, if everyone in the family likes chilli all the chilli can be added to the slow cooker at the start of cooking process. I only add one chilli in the slow cooker because I’m cooking for children.
I have designed this recipe to serve six adults easily. I always like to cook enough to enable leftovers. Leftovers are a Godsend when I’m time poor. They allow for an easy packed lunch the next day or I can reheat the leftovers on another chaotic week night. If you don’t like to eat the same meal twice in a week add serving sized portions to freezer bags for a quick frozen meal.
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Don’t forget to pin the recipe for later 🙂