Slow
Cooker

Kangaroo Massaman Curry

Prep 15 min

Time 4 hr

Serves 4

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What you'll need

500g kangaroo steak, cut into 2.5cm chunks
500g potatoes, cut into 2.5cm chunks
2 medium onions, diced
Lower stems of coriander, finely sliced
4 star anise
1 jar massaman curry paste (or preferred curry paste)
1 can coconut cream
500ml chicken stock
1 cinnamon quill

To Serve (Optional)

Peanuts
Fresh chilli
Coriander leaves
Coconut flakes
Steamed rice
Roti

How to cook it

  1. Cook off the diced onion with the chopped coriander steams
  2. Place curry paste diced kangaroo, diced potatoes, cooked onion and coriander stems, chicken stock, coconut cream, star anise, and cinnamon into a slow cooker.
  3. Cook on high for 4 hours or until the meat is tender and the sauce has developed rich flavour.
  4. Taste and adjust seasoning if needed before serving.
  5. Serve hot with steamed rice or roti. Top with peanuts, fresh chilli, coriander leaves and coconut flakes if desired.