Massaman Curry

INGREDIENTS LIST

Quick Spray of Olive oil

2 Red onions (400g) cut into wedges

1.6 – 1.8kg Blade Roast cut into large cubes

1 jar of Massaman curry paste

1 can Coconut Milk

2 cups Chicken Stock

3 Cinamon Sticks

4 Dried Bay Leaves

6 Potatoes, chopped coarsely

½ cup (70g) Roasted unsalted peanuts

3 tablespoons brown sugar

2 tablespoons fish sauce

1/3 Cup lightly packed fresh coriander leaves

1 Lime, cut into wedges

2 Cups uncooked Brown Rice

METHOD

Step 1 – On moderate heat using lightly sprayed pan, fry onions, stirring for 10 minutes or until browned. Transfer to slow cooker.

Step 2 – On high heat using a lightly sprayed pan, cook beef, for 1 minute each side until browned. Transfer to slow cooker.

Step 3 – Add paste, coconut milk, stock, cinnamon, bay leaves, potatoes, sugar and nuts. Cook on low for 8-10 hours or 6 hours on high.

Step 4 – Add brown rice and water to a pot with 3/1 parts water to rice. Pace lid onto and bring to a boil then let simmer until cooked to your liking.

Step 5 – Serve with lime and a sprinkle of coriander leaves.

Note - We would recommend serving with some seasonal roast vegetables for added nutrients.