Tuesday, November 23, 2010

Crock Pot Massaman Curry

Massaman curry is a bit different from other Thai curries. It isn't a stir-fry of sliced meat with crisp-tender veggies. Rather, it's more like a Thai beef stew. It has chunks of meat (usually beef) slow-simmered with potatoes. This makes it a perfect candidate for crock-pot-ization.

Instead of potatoes, I used daikon and baby carrots. Turnips would work well too in place of one or both of those veggies. I used full-fat coconut milk but I think the lite version would work too for those who are counting calories. However, lite coconut milk might be a bit watery so I would recommend either thickening the gravy somehow (reducing it in a pan or adding xanthan gum), or sticking with the full-fat stuff and just using less sauce on their plate.

Traditionally, palm sugar is added. However, there was already some in my curry paste so I did not use any. You could substitute date sugar, maple sugar, sucanat, brown sugar, Splenda, or use nothing at all and have a less-sweet dish.

I served it over cauliflower rice.

SLOW COOKER MASSAMAN CURRY
Serves 2-4

INGREDIENTS

  • 2 lbs beef stew meat (or lamb, or pork. If you want a leaner cut of beef, use top round or eye of round.)
  • 1 can coconut milk
  • 3-6 Tbs Massaman curry paste, or to taste (I used about 5 Tbs. Mae Ploy brand is Whole30-compliant)
  • 1 Tbs tamarind paste (or 1/3 cup lime juice)
  • 2 cinnamon sticks
  • 2 Tbs fish sauce
  • 2 Tbs palm sugar (optional; see description above. Leave this out for Whole30)
  • 4 star anise
  • About a dozen cardamom pods, crushed with the side of a knife
  • 8 oz daikon or turnip, peeled and cut into large chunks
  • 4 oz lb baby carrots (about 1 cup)
  • 1/2 medium onion, sliced
  • 1/4 cup chopped or crushed cashews or peanuts (optional; I forgot to add this. Use cashews for Whole30)
  • Thai basil and/or cilantro for serving (I used Thai basil)
DIRECTIONS
  1. In a small bowl, combine the curry paste, tamarind paste (if using), and palm sugar (if using) with some of the coconut milk until thoroughly combined.
  2. Add the coconut milk mixture along with the rest of the coconut milk to the slow cooker. Add all the remaining ingredients except for nuts and fresh herbs.
  3. Cook on low for 8 hours, stirring once halfway through if possible.
  4. Serve over cauliflower rice with the chopped nuts and herbs.

4 comments:

Christina said...

Looks delicious

Anonymous said...

Made this last night, it was absolutely outstanding! We didnt need any of the extra sugar. Also we used a rutabaga instead of the turnip and added parsnips, they were great Thank you for posting all these great ideas!

Erica said...

So glad you liked it! I love the idea of adding parsnips, too!

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