You can use any type of meat for this curry or replace it with vegetables, tofu or gluten chunks. This is a Thai dish so it's important to include the sweet, sour, salt elements. Fish sauce would normally be added, but you can leave that out if it's not something you would normally use.
You can use bought Massaman curry paste or make the paste included on this site.
- 600g beef, pork or chicken
- 4 tablespoon vegetable oil
- 1 large onion, sliced
- 400g tin coconut milk, not shaken
- 6 tablespoons Massaman curry paste
- 1 cup stock
- 1 cinnamon stick
- 2 bay leaves
- 3 waxy potatoes, peeled and cut into chunks
- 1 tablespoon grated palm sugar (or brown sugar)
- 1 tablespoon tamarind paste (or lemon or lime juice)
- salt (or fish sauce)
- Cut the meat into pieces and brown in batches in hot oil. Remove to your slow cooker pot.
- Fry off the onions until soft
- Skim off the creamy top of the coconut milk and add to the onions along with the curry paste. Fry until fragrant.
- Add the rest of the liquid from the coconut milk and the stock to the curry mix, stirring to incorporate all the flavours from the bottom of the pan. Pour into the slow cooker pot.
- Add the other ingredients (but only a little salt) to the pot and cook on high setting for 3 hours or on low for 6 hours.
- Taste and adjust seasoning (sweet, sour or salt elements) if necessary
- Serve with rice and garnish with coriander leaves or curled spring onion tops.
Use waxy potatoes in this dish so that they hold their shape during cooking. If you can't get waxy potatoes, then add the vegetable about half way through cooking.
You can make this recipe on the stove top or in a casserole dish in the oven if you prefer. Cook for 90 - 120 minutes and double the amount of stock.