Two moms. Five daughters. Opposite ends of the globe.




Two moms. Five daughters. A friendship that spans opposite ends of the globe.



We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!



Sunday, November 27, 2011

Massaman Beef Curry

Just when I thought I couldn't make a better curry...

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!



Ingredients:
  • 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)

Directions:
  1. Add meat, onion, carrots, turnips, ginger, and beef broth to slow cooker. Sprinkle with Berbere spice or cayenne, if using.
  2. Cook stew on low for 4-6 hours, or until meat is cooked through and tender.
  3. Heat oil in a wok or pan over medium-high heat.
  4. Add curry paste and fry for 2-3 minutes. The paste will become fragrant and may begin popping and sizzling.
  5. 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.
  6. Add the remaining 2/3 can of coconut milk along with the coconut aminos.
  7. Add contents of slow cooker into the curry sauce, including the liquid. Cook 5 minutes, or until the sauce thickens.
  8. 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.
  9. Serve immediately.
Note: The store bought Massaman curry paste tends to be much  more mild than the other pastes I buy. I usually have to double the amount of paste to get the level of flavor I like. I don't generally use fish sauce or lime juice in Massaman curry, but you can certainly add those ingredients instead of the coconut aminos if you like.

4 comments:

  1. Hi Angie and Kelle!!

    We would love to have you upload this and any other awesome paleo/primal recipes you have to Fastpaleo.com!! We're happy to provide your blogs link in the recipe text and tag your fan page our Facebook page on every recipe you upload!! :)))

    http://fastpaleo.com/upload-a-recipe/

    ~James, FastPaleo.com

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  2. I see is says serve immediately, is it still okay the next day though? I need yummy 'slow cooker' recipes I can make a day ahead to take to our ski cabin. Any thoughts?

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  3. Absolutely delicious!!! One of the best meals I have made since going Primal - thanks for sharing!!

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  4. Made this a few nights ago, substituting bison for beef and celery root and leeks for the veggies. It was really good!

    Pic:
    http://www.eatdifferent.com/user/1/log?date=03/19/2012#time=10:00pm

    ReplyDelete