1. Brown the Beef:
Heat the oil in a large frying pan over medium-high heat. Brown the beef in batches, turning to colour all sides. This step locks in flavour and improves the texture of the final curry.
2. Prep the Vegetables:
While the beef is browning, peel and dice the sweet potatoes into bite-sized chunks.
3. Load the Slow Cooker:
Add the browned beef and sweet potatoes to the slow cooker. Stir in the coconut milk, Massaman curry paste, brown sugar, crumbled stock cube, and 150 ml of water. Mix well to combine.
4. Cook Low and Slow:
Cover with the lid and cook on high for 3 - 4 hours or low for 7 - 8 hours, giving it a stir once or twice if you’re around.
5. Thicken the Sauce:
In a small bowl, mix the cornflour with 1 tablespoon of cold water to make a slurry. Strain the curry sauce into a saucepan and bring to a gentle simmer. Stir in the slurry and cook for a few minutes until the sauce thickens. Return the thickened sauce to the slow cooker and stir everything together.
6. Serve or Store:
Serve the curry hot with fluffy jasmine rice, or allow to cool and portion up for the freezer.
7. To Freeze a Batch
Add the uncooked beef to a large labelled freezer bag. In a separate bag, combine all remaining ingredients (except the cornflour and rice). Place the beef bag inside the larger bag, seal flat, and freeze.
8. Cooking from Frozen
Defrost both bags fully in the fridge overnight. Add to your slow cooker and follow the cooking instructions above.
9. Top Tip:
Want to stretch the recipe further? Add some green beans or baby spinach for the final 30 minutes of cooking.
