At the first whiff of chillier weather I can be found burrowing in the cupboard for the slow cooker. When the kids were all at home, I used the extra large cooker which has now been relegated to the high shelf. These days, the smaller pot is big enough for two or three, but I can’t bring myself to throw the old one away. Parties, Christmas, you never know…
This morning I assembled a thai massaman curry before going to work. As you know I never weigh or measure but this is roughly what went in the pot:
Braising steak cut into large pieces
A finely chopped leek or onion
2 sweet potatoes peeled and cut into bitesize chunks – I usually use new potatoes but I didnt have any
1 tin coconut milk plus a bit of water to wash out the tin
About a tablespoon of massaman curry paste
A tablespoon of crunchy peanut butter
A large teaspoon of tamarind paste
A lump of palm sugar crushed up- about a tablespoon I reckon
A slug of fish sauce
I didnt bother to brown anything as it was time to get ready for work. I shoved it all in the pot on high for 30 mins then turned it down to low when I went out.
I came home 8 hours later to a divine waft of warm spice. Jasmine rice, a squeeze of lime and a casual scattering of coriander ….delicious!!
And all gone.
Pictured before and after.