SLOW COOKER MUSSAMAN CURRY
Smooth and delicious beef and potato curry with peanuts. I created a slow-cooker version of this famous Thai dish. This is easy to cook and does not take much time to prepare. It goes well with a scented white rice and steamed veggies as a side.
Provided by noogie01
Categories World Cuisine Recipes Asian Thai
Time 4h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place the potatoes and onion in a slow cooker.
- Melt the butter in a skillet over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.
- Return the skillet to the medium-high heat. Stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker. Turn the slow cooker on to Low; stir the fish sauce, brown sugar, and beef broth into the slow cooker.
- Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.
Nutrition Facts : Calories 545.3 calories, Carbohydrate 29.3 g, Cholesterol 53.2 mg, Fat 40.5 g, Fiber 5.2 g, Protein 21.3 g, SaturatedFat 21.2 g, Sodium 1029.1 mg, Sugar 9.5 g
SLOW COOKER/CROCK POT MASSAMAN CURRY
This is just outstanding, and easy. Your house will smell amazing. It's an adaption of my other recipe, which is Brigitte Hafner's.
Provided by Chickee
Categories Curries
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Trim meat of excess fat and sinew and cut into 2-3cm cubes.
- Heat the oil in a heavy-based pot and fry the onion until brown.
- Add the meat, season and continue to brown all over.
- Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
- Put the potatoes on the bottom of the slow cooker.
- Pour the mix on top of the potatoes.
- Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
- In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too).
- Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
Nutrition Facts : Calories 615.1, Fat 24, SaturatedFat 12, Cholesterol 77.5, Sodium 544.5, Carbohydrate 69.5, Fiber 8.1, Sugar 33.5, Protein 33.3
SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN
Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements
Provided by Sonya01
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
- Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
- Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
- Stir in basil. Spoon curry over rice. Serve.
MASSAMAN CURRY
From food and Wine 1997 So many curries are made throughout the world that it's hard to pick favorites. But this dish, based on a Thai and Muslim combination including potatoes, peanuts, and five-spice powder, must be one of the best.
Provided by mell_2
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.
- 2. Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.
- Menu Suggestion: For this curry, steamed white rice is the only accompaniment you need.
- Wine Recommendation: For this bold curry, bursting with heat, spice, and sweetness, a fresh, aromatic white that won't get pushed around--a chenin blanc from the Loire Valley in France or from California, for example, or a sauvignon blanc from New Zealand--is a good match.
Nutrition Facts : Calories 442, Fat 21, SaturatedFat 7.7, Cholesterol 87.8, Sodium 712.2, Carbohydrate 21.9, Fiber 3.8, Sugar 4, Protein 43.5
EASY CROCK POT CURRY
This recipe came to me from my mom and I am sure she found it somewhere in a book or online. I have modified it a little bit because in my opinion 2 tsp of cayenne is WAY too much:) I have also made this recipe without chicken and just vegetables like sweet potatoes, cauliflower, potatoes, etc. I think you could put anything in it and it would taste delic. I also like this recipe a lot because it makes a lot of curry sauce and is pretty easy. You can substitute the low fat soup options for the normal ones if you want.
Provided by TJDaBear
Categories Curries
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Fry onions in butter until soft then add to your crock pot.
- Add all of the rest of the ingredients except peas and mushrooms.
- Cook on low for several hours or high until the chicken is done.
- Add the mushrooms and peas for the last 15 minutes of cook time.
- Serve over rice.
Nutrition Facts : Calories 353.2, Fat 21.4, SaturatedFat 13.7, Cholesterol 51.8, Sodium 765.2, Carbohydrate 21.6, Fiber 6.2, Sugar 9.5, Protein 21.2
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