In one of my earliest posts, I shared how to make a perfect Thai Coconut Curry, but I think I've actually out-curried myself. On this day, I tossed some meat and veggies into the slow cooker in the morning without really knowing what I was going to make for dinner. Coming home to a house filled with smells of a gingery-stew was lovely, but I just wasn't in the mood to eat it as-is. In 15-minutes, I whipped that "plain" stew into the best Massaman curry I've ever had!
- 2 pounds stew meat, cubed
- 1 onion, cut into eighths
- 2-3 carrots, cut into large chunks
- 1-2 turnips, cut into large chunks
- 1-2 inch piece of ginger, sliced
- 1 cup beef broth
- 1/2 tsp Berbere spice or cayenne (optional)
- 1 T coconut oil
- 2-4 T Massaman curry paste
- 1 can coconut milk
- 2 tsp coconut aminos (or wheat-free tamari)
- 1/4 cup cashews (optional)
- Add meat, onion, carrots, turnips, ginger, and beef broth to slow cooker. Sprinkle with Berbere spice or cayenne, if using.
- Cook stew on low for 4-6 hours, or until meat is cooked through and tender.
- Heat oil in a wok or pan over medium-high heat.
- Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
- Add about 1/3 can of coconut milk and mix well with the curry paste and oil. Fry for 5-10 minutes or until an oily sheen appears the coconut milks begins to separate.
- Add the remaining 2/3 can of coconut milk along with the coconut aminos.
- Add contents of slow cooker into the curry sauce, including the liquid. Cook 5 minutes, or until the sauce thickens.
- Taste and adjust. Too mild? Add more curry paste. Too bland? Add more coconut aminos. Too thick? Add a little water. Continue adjusting until you reach that taste of ultimate yumminess.
- Serve immediately.