How to Make the Best Massaman Curry using the Breville Fast Slow Cooker

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

massaman curry paste

💰Cheaper: red curry paste

Red curry paste is more readily available and less expensive.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and pork shoulder is generally cheaper.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Sunflower seeds are often more affordable and nut-free.

Soak 10 large dried chilies in hot water until tender.

Chop garlic and ginger, then add to a food processor with the soaked chilies.

Add 1 teaspoon black peppercorns, 1 teaspoon dried cinnamon, 1 tablespoon coriander seeds, and 3 cloves to the food processor.

Toast the spices beforehand to release oils for more intense flavor.

Add 1 teaspoon salt, 1 tablespoon sugar, and 2 tablespoons vegetable oil to the food processor and blitz until combined.

Heat the Breville Fast Slow Cooker on the sauté function and add the curry paste, cooking until the oil starts to separate.

Add 2 lamb shanks to the pot, turning to coat in the curry paste.

Pour in 2 cups of water and ensure there's a minimum of 1 liter of combined meat and liquid.

Lock the lid and set to high pressure for 40 minutes.

Release the pressure by pressing the steam button once the cooking time is up.

Remove the lamb shanks carefully as they will be tender and falling off the bone.

Cut 4 potatoes into quarters and slice 1 onion.

Add the potatoes, sliced onion, and 1 tablespoon palm sugar to the pot with the lamb.

Stir in 1.5 tablespoons tamarind paste, 2 tablespoons fish sauce, and 2 tablespoons roasted peanuts.

Add the lamb shanks back to the pot and pour in 270 ml coconut milk.

Lock the lid again and set to cook for another 10 minutes on high pressure.

Release the steam and serve the curry hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens