Slow Cooker Mussaman Curry
Description
This slow cooker massaman curry recipe features beef, potatoes, onion, and garlic, with a sauce of coconut milk, peanut butter, curry, and fish sauce.
Ingredients
•
2 potatoes, cut into large chunks
•
1 small onion, coarsely chopped
•
2 tablespoons butter
•
1 1/4 pounds beef chuck, cut into 1-inch cubes
•
3 cloves garlic, minced
•
1 (14 ounce) can coconut milk
•
1/4 cup peanut butter
•
3 tablespoons curry powder
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2 cups beef broth
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3 tablespoons Thai fish sauce
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3 tablespoons brown sugar
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1/2 cup unsalted, dry-roasted peanuts
Directions
1
Place potatoes and onion into a slow cooker.
2
Melt butter in a skillet over medium-high heat. Add beef and garlic; cook until beef is browned on all sides. Transfer beef and garlic to the slow cooker; keep drippings in the skillet.
3
Return the skillet to medium-high heat; add coconut milk, peanut butter, and curry powder. Cook and stir until peanut butter melts; pour into the slow cooker. Stir beef broth, fish sauce, and brown sugar into the slow cooker.
4
Cover slow cooker; cook on Low until beef is fork-tender, 4 to 6 hours. Stir peanuts into curry about 30 minutes before serving.