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.
Previous weeks slower cooker dishes;
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.
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.
Slow Cooked Massamam CurryPrint
- 1 kg Gravy Beef chopped in large cubes Chuck Steak
- 600 pieces gm Potato cut into the same size as the beef
- 300 gm Brown onion cut into large cubes
- 1/2 cup salted peanuts
- 1 red chilli sliced
- 3 cloves garlic
- 1 190 gm jar Ayam Massamam Curry Paste
- 1 3 inch piece of lemon grass bruised with a meat mallet
- 3 leaves kaffir lime shredded
- 1 cinnamon quill
- 2 star anise pods
- 400 gm coconut milk
- 1/2 cup bean sprouts
- 1 Tbs Coriander leaves Cilantro
- 2 Tbs Peanut granules roasted
- 2 leaves shredded kaffir lime
- 2 red chilli thinly sliced
- Add all the Massamam curry ingredients to the slow cooker.
- Turn the cooker to the low setting and allow it to cook for a minimum of 8 hours.
- When your ready to serve remove the cinnamon and star anise.
- Serve the slow cooked macadam curry with rice.
- Add the toppings to each individual bowl or place on the table for people to add there own.
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.
Don’t forget to pin the recipe for later 🙂