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Slow Cooker Mussaman Curry
Slow Cooker Mussaman Curry
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Prep Time:
20 minutes
Cook Time:
255 minutes
Total Time:
275 minutes
Tender beef cooked in a creamy coconut peanut curry sauce with potatoes, onions, and garlic in a slow cooker.
Ingredients:
  • 2 potatoes, cut into large chunks
  • 1 small onion, coarsely chopped
  • 2 tablespoons butter
  • 1.25 pounds beef chuck, cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 1 (14 ounce) can coconut milk
  • 0.25 cup peanut butter
  • 3 tablespoons curry powder
  • 3 tablespoons Thai fish sauce
  • 3 tablespoons brown sugar
  • 2 cups beef broth
  • 0.5 cup unsalted, dry-roasted peanuts
Instructions:
  • Add the potatoes and onion to the slow cooker.
  • In a skillet over medium-high heat, melt butter. Sear beef and garlic until beef is browned on all sides, then transfer to slow cooker, leaving drippings in the skillet.
  • Heat the skillet over medium-high heat. Combine coconut milk, peanut butter, and curry powder in the skillet with the beef drippings. Cook and stir until the peanut butter is melted. Transfer the mixture to the slow cooker. Set the slow cooker to Low and add fish sauce, brown sugar, and beef broth. Stir well.
  • Slow cook until the beef is tender enough to be easily pierced with a fork, for 4 to 6 hours. Add the peanuts to the curry 30 minutes before serving.

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