Massaman Slow Cooked Beef Curry

Making your own curry paste is surprisingly rewarding Although the list of ingredients is long, it is well worth the depth of flavour you achieve. Lupi Special Selection Extra Virgin Olive Oil works perfectly with all the flavours in our Massaman Beef Curry

PRE TIME 20 minutes prep and 6-8 hours cook
SERVINGS 2-3 people

INGREDIENTS

• 500g Diced Beef
• 1/2 cup Lupi Special Selection Extra Virgin Olive Oil
• 1/4 cup Roasted Peanuts 1 Brown Onion, diced
• 1/2 tsp dried Chilli Flakes (more if desired)
• 5cm piece Ginger, sliced
• 1 stalk Lemongrass, sliced
• 1 tsp Coriander
• 1/2 Tbsp Cumin
• 1/8 tsp Nutmeg
• 1/2 tsp Cinnamon
• 2 Cloves
• 1/4 Cardamom
• 2 Tbsp Fish Sauce
• 1 tsp Brown Sugar
• 1 can Coconut Milk
• 2-3 Kumara, peeled and diced
• Rice to serve

RECIPE INSTRUCTIONS

1. In a blender or bullet whiz, combine the olive oil, peanuts, onion, chilli, ginger, lemongrass, coriander, cumin, nutmeg, cinnamon, cloves, cardamom, fish sauce and sugar and whiz until a paste forms. If you need a little more liquid, use some of the coconut milk.
2. Turn on your slow cooker to auto. Add the diced beef and kumara. Add the Massaman curry sauce and the rest of the coconut milk and stir to combine. Cook for 6-8 hours until the beef is tender and serve with rice.