Slow Cooker Beef Massaman Curry
Ingredients (Serves 4–6)
2 lbs (900 g) beef chuck or stew meat, cut into 1–2 inch cubes
2 tablespoons vegetable oil
1 medium onion, chopped
3–4 medium potatoes, peeled and cubed
3–4 carrots, sliced into thick rounds (optional)
1 can (14 oz / 400 ml) coconut milk
3–4 tablespoons Massaman curry paste (mild or to taste)
1/4 cup roasted peanuts (unsalted)
2 tablespoons fish sauce (or soy sauce for vegetarian option)
2 tablespoons brown sugar or palm sugar
1–2 tablespoons tamarind paste (optional, for tanginess)
1 cinnamon stick
3–4 cardamom pods
2–3 bay leaves
1 cup beef broth or water
Fresh cilantro or Thai basil for garnish
Cooked jasmine rice, for serving
Instructions
1. Sear the Beef (Optional but recommended)
Heat the vegetable oil in a skillet over medium-high heat.
Sear the beef cubes until browned on all sides (2–3 minutes per side). This step adds depth of flavor but you can skip it if short on time.
2. Prepare the Slow Cooker
Place the chopped onion, potatoes, and carrots at the bottom of the slow cooker.
Add the seared beef on top.
3. Make the Curry Base
In a bowl, whisk together the coconut milk, Massaman curry paste, fish sauce, brown sugar, and tamarind paste (if using).
Pour this mixture over the beef and vegetables in the slow cooker.
Add the cinnamon stick, cardamom pods, and bay leaves.
Pour in 1 cup beef broth or water to ensure there’s enough liquid for cooking.
4. Slow Cook
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is tender and the potatoes are cooked through.
5. Finish the Curry
Remove the cinnamon stick, cardamom pods, and bay leaves.
Stir in the roasted peanuts.
Taste and adjust seasoning with extra fish sauce or sugar if needed.
6. Serve
Serve the curry hot over steamed jasmine rice.
Garnish with fresh cilantro or Thai basil and extra peanuts if desired.
Tips:
For extra richness, you can stir in a splash of coconut cream before serving.
If you like a slightly spicier version, add a chopped Thai chili or a pinch of chili flakes.
Massaman curry is even better the next day after flavors meld together.
