Ingredients
- Valcom Massaman Curry Paste
- 4 large chuck steaks
- knob of fresh ginger, finely processed
- 1 head of garlic, all cloves finely processed
- knob of fresh turmeric, finely processed
- 2 large brown onions, chopped or sliced
- 2 fresh chillies, deseeded and finely sliced lengthways
- palm sugar, 2 cubes
- 6 small-med potatoes, cubed and par boiled (replace with sweet potato and no need to par boil)
- 4 carrots, peeled and chopped into small cubes
- brown lentils, 1 tin drained
- coconut milk, 2 400ml tins
- coconut cream, 1 400ml tin
- 500g sliced mushrooms
- 60g baby spinach leaves
- salt
- 2-3 fresh kaffir lime leaves (or Valcom kaffir lime leaves)
- fish sauce
- almond meal to thicken prior to serving
- coriander (chopped) and roasted salted peanut, cashew & macadamia mix (chopped) to serve
Method
- In a large crockpot, saute ginger, garlic, turmeric, onion till clear.
- Add Valcom massaman paste and cook for 2 mins till fragrant.
- Add potato (or sweet potato) and stir through.
- Add 2 tins of coconut milk and 1 tin of coconut cream. Stir and cook on low settings.
- Add all other ingredients: pinch of salt, chillies, palm sugar, fish sauce, kaffir lime leaves, carrots, lentils, mushrooms, spinach, and steak cut into large cubes (at least 3cm).
- Cook on low 8hrs.
- Add almond meal to thicken prior to serving, if desired.
- To serve: coriander (chopped) and roasted salted peanut, cashew & macadamia mix (chopped)
Product used in recipe
- Valcom - Valcom Curry Paste Massman
