The love I have for my slow cooker isn’t anything new. So committed to my Kambrook am I, that I wrote a whole post entitled ‘Thankful On A Thursday: The Slow Cooker Edition’ about it. Just slightly obsessed.
Way back before baby, and before I Quit Sugar my massamun curry was kind of a big deal. I’d whip up a batch on a Wednesday, turning the dial to ‘low’ before I left for work, then rushing home, filled with elation at the thought of the feast awaiting me back home. After chowing down like a ravenous animal, I’d box up the leftovers and bring them in the next day to share with two of my work colleagues. We’d sit around the staff kitchen and I would bask in their compliments regarding the beyond deliciousness of my curry.
Fast forward a little bit and poor ol’ massmun hadn’t had a run in awhile. With the weather getting cooler here in Sydney, I decided Saturday would be the perfect time to pull on my Thai food hat and whip up a batch. I’d never attempted the recipe before without using palm sugar so I wasn’t quite sure how the result would turn out. As it was, I needn’t have worried. It was, and I am not lying, FREAKIN’ DELICIOUS.
I’m talking melt in the mouth stuff. I used some organic, grass fed Osso Bucco chops that I bought from Coles and think that having the bone in (I pulled it out just before eating.. I’m not THAT much of an animal), allowed all that delicious, warming marrow to seep out during the 8+ hours cooking time. It really added another dimension to the richness of the sauce which I was a huge fan of.
The amount I made ended up feeding both the husbando and I for dinner that night, as well as for lunch the next day. I served it with basmati rice but you could have it as is or even with quinoa.
Seriously, do yourself a favour and try this recipe. You won’t regret it!
- 600g osso bucco or similar (chuck or blade steak would also work)
- 1 1/2 cups coconut milk (organic if you can manage it. I buy mine from Woolies)
- 1/2 cup wholemeal/spelt/buckwheat flour
- 1/4 cup Massamun Curry paste
- 1/4 cup lime juice
- 2 tbsp olive oil or sunflower oil
- 1 tbsp salt reduced fish sauce
- 1 tsp stevia
- 5 cardamon pods, bruised (I do this by giving them a squash with the side of a heavy knife)
- 3 potatoes, cut into chunks
- 2 cloves garlic, crushed
- 1 carrot, chopped
- 1 small brown onion, chopped (I put the onion and garlic in a food processor and whizz it up)
- 1 cinnamon stick
- Rice to serve
- Cut beef into bite size chunks, reserving the bones (chuck them straight in the crock pot)
- Pour flour into a large, ziplock bag and add beef
- Shake bag around to make sure beef is well coated
- Heat 1 tbsp oil in a large frypan over medium heat
- Add beef and allow to lightly brown
- Transfer to crock pot
- Heat remaining oil in frypan and add onion/garlic mix
- Allow to heat through and become fragrant
- Transfer to crock pot
- Chuck remaining ingredients into the crock pot and stir to combine
- Place lid on and switch to low
- Cook for 8 hours on low (I sometimes turn the heat up for the final hour if I want it to thicken a bit more)
I’d LOVE to know, What’s YOUR fave slow cooker creation? Share in the comments below!