Ingredients
Scale
- 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
Instructions
- 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.
- Category: Main Course
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 216
- Sugar: 2.3 g
- Sodium: 888.7 mg
- Fat: 4.6 g
- Saturated Fat: 2 g
- Carbohydrates: 17.1 g
- Fiber: 1.9 g
- Protein: 27.1 g
- Cholesterol: 74.8 mg