Slow Cookercrock Pot Massaman Curry Recipes

SLOW COOKER MUSSAMAN CURRY

Slow Cooker Mussaman Curry image

Smooth and delicious beef and potato curry with peanuts. I created a slow-cooker version of this famous Thai dish. This is easy to cook and does not take much time to prepare. It goes well with a scented white rice and steamed veggies as a side.

Provided by noogie01

Categories World Cuisine Recipes Asian Thai

Time 4h35m

Yield 6

Number Of Ingredients 12

Ingredients

2 potatoes, cut into large chunks
1 small onion, coarsely chopped
2 tablespoons butter
1 ¼ pounds beef chuck, cut into 1-inch cubes
3 cloves garlic, minced
1 (14 ounce) can coconut milk
¼ cup peanut butter
3 tablespoons curry powder
3 tablespoons Thai fish sauce
3 tablespoons brown sugar
2 cups beef broth
½ cup unsalted, dry-roasted peanuts

Steps:

Place the potatoes and onion in a slow cooker.
Melt the butter in a skillet over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.
Return the skillet to the medium-high heat. Stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker. Turn the slow cooker on to Low; stir the fish sauce, brown sugar, and beef broth into the slow cooker.
Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.

Nutrition Facts : Calories 545.3 calories, Carbohydrate 29.3 g, Cholesterol 53.2 mg, Fat 40.5 g, Fiber 5.2 g, Protein 21.3 g, SaturatedFat 21.2 g, Sodium 1029.1 mg, Sugar 9.5 g

SLOW COOKER CHICKEN MASSAMAN CURRY

Slow Cooker Chicken Massaman Curry image

This slow cooker chicken Massaman curry is creamy, slightly spicy, nutty, and rich with flavor.

Provided by JenniferCooks

Categories World Cuisine Recipes Asian Indian

Time 5h10m

Yield 12

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil, divided
3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
6 red potatoes, peeled and cubed
2 cups carrots, cut into bite-size chunks
1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks
2 onions, cut into chunks
4 tablespoons Thai red curry paste (such as Maesri Masaman Curry®)
1 tablespoon fresh ginger paste (such as Gourmet Garden™)
2 teaspoons lemongrass paste (such as Gourmet Garden™)
2 (14 ounce) cans coconut milk, divided
2 cups chicken stock, such as (Kitchen Basics®)
¼ cup peanut butter
4 tablespoons lemon juice
3 tablespoons fish sauce, or more to taste
2 tablespoons brown sugar, or more to taste
1 cup dry roasted peanuts, chopped, divided
6 cups cooked jasmine rice

Steps:

Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.

Nutrition Facts : Calories 840.9 calories, Carbohydrate 100.7 g, Cholesterol 70.2 mg, Fat 34 g, Fiber 5.2 g, Protein 33.9 g, SaturatedFat 16.6 g, Sodium 700.9 mg, Sugar 7.4 g

SLOW COOKER/CROCK POT MASSAMAN CURRY

Slow Cooker/Crock Pot Massaman Curry image

This is just outstanding, and easy. Your house will smell amazing. It's an adaption of my other recipe, which is Brigitte Hafner's.

Provided by Chickee

Categories Curries

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon peanut oil
2 large onions, cut into wedges
1 kg beef brisket (gravy beef, or shank)
salt
400 g coconut cream
3/4-1 cup massaman curry paste (bought or made)
250 ml water
4 cinnamon sticks
4 bay leaves
6 waxy potatoes, peeled and diced in 2-3cm cubes
2 -3 tablespoons fish sauce
2 tablespoons grated palm sugar
2 tablespoons tamarind paste or 2 tablespoons lemon juice
4 tablespoons roasted peanuts, crushed
3 sprigs coriander, chopped

Steps:

Trim meat of excess fat and sinew and cut into 2-3cm cubes.
Heat the oil in a heavy-based pot and fry the onion until brown.
Add the meat, season and continue to brown all over.
Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
Put the potatoes on the bottom of the slow cooker.
Pour the mix on top of the potatoes.
Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too).
Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.

Nutrition Facts : Calories 615.1, Fat 24, SaturatedFat 12, Cholesterol 77.5, Sodium 544.5, Carbohydrate 69.5, Fiber 8.1, Sugar 33.5, Protein 33.3

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