Cinnamon, cardamom and cloves lend a fragrant Massaman Thai curry its complex mild flavour. A mortar and pestle are traditionally used to make curry paste, but we've eased the process by using a food processor to blend the ingredients into a smooth base for the dish.
- Prep time 15 minutes
- Total time 7 hours & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2015
Massaman Curry Paste:
Massaman Curry Paste: In dry small skillet, toast coriander seeds, cinnamon, cardamom and cloves over medium heat, shaking pan and stirring often, until fragrant, about 3 minutes.
In food processor, purée together coriander mixture, shallots, lemongrass, garlic, ginger, chili pepper, tomato paste, fish sauce, brown sugar, salt and 1/4 cup water, scraping down side, until thick paste forms, about 3 minutes.
(Makeahead: Refrigerate in airtight container for up to 24 hours.)
In slow cooker, combine beef, potatoes, coconut milk and curry paste. Cover and cook on low until beef is tender, 7 to 8 hours.
Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Sprinkle with chili pepper (if using).
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 579 mg
- Sugars 3 g
- Protein 27 g
- Calories 332.0
- Total fat 18 g
- Potassium 728 mg
- Cholesterol 61 mg
- Saturated fat 12 g
- Total carbohydrate 16 g
- Iron 34.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 12.0