This aromatic Thai beef curry is slow cooked until tender and falling apart. Serve with rice, roti bread and a cold beer!

This recipe was created in collaboration with Kitchenaid and their fabulous slow cooker! 


Serves 4


1kg of chuck steak, cut into 2cm pieces
1 tablespoon olive oil
1 red onion, diced
3cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
2 cloves of garlic, minced
3 tablespoons massaman paste (be careful some are hotter than others)
1 440ml can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
2 large agria (or dutch cream) potatoes, cut into 2cm chunks
1 cinnamon quill
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 cup peanuts
1 cup fresh or canned pineapple pieces
Rice, roti and coriander to serve


In a non-stick fry pan, fry the red onion, ginger, lemongrass and garlic in olive oil until soft and aromatic. Add the massaman paste and fry for 1 minute. Add the beef and fry until meat is just beginning to brown. Put the contents of the pan into the slow cooker and add the coconut cream, stock, tamarind paste, potatoes, cinnamon, fish sauce and brown sugar. Place the lid on top and cook for 4-5 hours on high or 6 hours on medium.

Alternatively, cook in the oven in an oven proof dish at 160ºC for 5 hours.

30 minutes before serving, add the pineapple and peanuts.

Serve curry with basmati rice, roti bread and fresh coriander.