Restaurant quality massaman curry Ingredients: 3 tbsp olive oil (for searing) 5-600g chuck roast 800ml coconut cream 2 brown onions, large dice 2-3 potatoes, large dice 2 carrots, sliced quite thick 400ml water 3/4 puck of palm sugar (or 1-2 tbsp brown sugar depending how sweet you like it) 1.5 tbsp fish sauce 1.5 tsp tamarind paste To serve: Fresh parsley Salted peanuts, chopped Notes: - cook the paste with half a can of coconut cream for 5-10 minutes or until the oil separates and rises to the top - feel free to adjust the salty, sour and sweetness to your liking (sugar, fish sauce and tamarind paste. Season and taste as many times as you see fit until it’s exactly how you like) - slow cook for 4 hours or until everything is fork tender and the meat falls apart - I used the Maesri paste in the yellow can (arguably the best on the market) #massamancurry #DinnerIdeas #EasyRecipes #slowcookermeals