Slow Cookercrock Pot Massaman Curry Recipe Foodcom

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.
• From top of the coconut milk tin, scoop out the thick cream and add to the pot.
• Add curry paste, lower the heat and cook gently for about 5 minutes.
• Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
• Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
• Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
• Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
• ---TIP---.
• Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.

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.

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.

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.

Steps:

• Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.
• Add about 1/4 cup of the vegetable broth to prevent sticking.
• Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.
• Reduce heat and stir to prevent coconut milk from burning.
• Then, add the potatoes.
• Pour remaining vegetable broth over the potatoes and bring to a boil.
• Next, add the carrots and mushrooms.
• Stir and bring to a boil.
• Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.
• Test the potatoes to make sure they are almost done before going to the next step (this will depend on how large you cut your potatoes).
• Now, uncover the pot and add the remaining coconut milk.
• Stir, bring to a boil.
• Add red peppers and broccoli (these vegetables are added last to ensure they are cooked the least amount of time, so they are not overcooked).
• Make sure the broccoli and carrots are submerged in the fluid so they cook.
• Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked.

Steps:

• Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
• stir well, ensuring chicken bouillon and sugar is dispersed.
• cook on high for 3 hours or until chicken is thoroughly cooked.
• add fresh vegetables and cook for an additional hour or until vegetables are done.
• add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
• heat until desired temperature or eat immediately.
• serve with white rice or coconut rice.

Steps:

• First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
• Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
• Turn down heat and add spuds to cook for 6 minutes.
• Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
• Simmer until the potatoes are tender.
• Serve with rice or naan bread.

Steps:

• Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later.
• Cover the bottom of pot with the onions, garlic and jalapeños. Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.).
• Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
• Place the apples on top.
• Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.

Steps:

• In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
• 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
• Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
• Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.