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When Marc and I went to Thailand two years ago (I still can’t believe it’s been two years since we were there!), I was beyond excited about eating. My entire trip to-do list was basically a menu of everything I wanted to eat while we were there. Sure I wanted to see the sights, but the food was my number one priority. Luckily, Thailand did not disappoint. The food was amazing. So different from all the food we had been eating in our travels, and so full of flavor.
We stayed in Phuket for 4 days, and we made the almost-obligatory trip to Patong Beach in search of what all the tourists were “raving” about. While the area itself seemed a little too touristy for me, we did end up eating some great food at one of the many, many restaurants lining the streets.
Of course, I would have been completely lost without TripAdvisor’s restaurant search feature. I scoured the top 10 – 20 restaurants and made mental notes of their names and reviews before we took our hotel shuttle to the area. That way, when we were walking around I would be able to recognize some of them and choose accordingly.
After wandering around for quite some time, we ended up at the Tiger Inn, where we had Massaman beef curry for the first time. Looking back now, I can’t remember if it was on my list of foods to try or if it was just a happy accident, but I fell in love – with Marc’s meal. It was so flavorful, not too spicy, and completely delicious.
Years later, I finally found the time to make it myself, and in the slow cooker no less. It couldn’t get any easier. It’s basically a curry flavored beef stew. You are seriously going to love it. The second time around, I tweaked the recipe to use 2 pounds of beef, so I could have leftovers, and I’m so glad I did.
This recipe is great served with some jasmine rice. Just make sure you make enough to go with your leftovers. About 4 – 5 cups of cooked rice would be a great amount.Print
- 2 pounds beef stew meat
- 3 medium russet potatoes (about 1 pound) peeled and cut into 1-inch cubes
- 2 cups baby carrots
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 1 can low-fat coconut milk
- 1/4 cup Massaman curry paste
- 2 teaspoons tamarind paste
- 1 tablespoon fish sauce
- 2 teaspoons lime juice
- 1 cinnamon stick
- 2 bay leaves
- 1 1/2 teaspoons coarse salt
- 2 tablespoons all-purpose flour
- Chopped fresh cilantro, for garnish
- Combine all ingredients (except the flour and cilantro) in a large slow cooker. Stir to combine, and submerge the cinnamon stick and bay leaves.
- Cook on low for 5 – 6 hours.
- With about 30 minutes left in cooking time, whisk the flour with about 3 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker and allow the curry to cook for remaining time.
- Remove bay leaves and cinnamon stick before serving.
- Garnish with cilantro before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Have you ever made your own travel inspired recipe? If you have, I’d love to hear about it.
Join me and other great bloggers for a TripAdvisor Twitter Chat on Wednesday, October 28 at 2pm ET! (#TravelToTaste)
If you haven’t, you should totally try. You’d be surprised how easy it is to recreate your favorite dish at home, especially with all the incredible food resources we have today. If you can’t find an ingredient, try Amazon! You’re almost guaranteed to find what you’re looking for.
Last Updated on January 21, 2020 by Melissa Belanger