Beef massaman curry slow cooker

Slow-cooked, melt-in-the-mouth beef served with massaman curry sauce. The slow cooker will work hard to create a rich and fragrant sauce. It was easy to make and one of my favorites, if not the greatest, massaman I have ever seen.

Ingredients

1kg gravy beef (no need for cutting, chuck beef also works well, see note 1)
2 tbsp olive oil
1 Tin Maesri paste (see Note 2)
270ml tin coconut milk
1 cup chicken stock or 1 cup water with 1 chicken stock cube
Eight small potatoes of any variety, cut into 2 cm chunks (no need for peeling).
2 medium-sized onions, thinly sliced
Coriander, chopped red chili, and crushed peanuts to be served (optional).

Method

In a large skillet, heat the oil on medium heat. Place the beef in the pan. Cook it for 3-4 mins per side, until golden. This seals in the flavor.
Combine the massaman curry paste with coconut milk and chicken stock in a small bowl to make a sauce.
Layer the beef, potatoes, and onions in the slow cooker.
Spread the sauce over the top. Do not worry if the onions and potatoes aren’t submerged. They will melt in the sauce as they cook.
Cook on high for 4 hours, or low for 8 for 8 hours. If the beef remains firm after cooking turn off the heat and continue to cook for 30 minutes. Use a fork to break the beef apart. Tongs can be used to gently separate the beef into bite-sized pieces.
If desired, garnish with crushed peanuts and sliced red chilli.

Note 1: You can slice the beef into smaller pieces but I prefer to keep it whole. This reduces the time it takes to prepare. My place requires less chopping. When the beef is done, it pulls apart very easily.

Note 2: I have tried many massaman curry sauces over the years, but this is my favourite. It is very authentic in flavor and uses all-natural ingredients. The spice level is medium-medium. You will need 3 heaped tablespoons if you use another paste.