Description
This Slow Cooker Beef Massaman Curry is a rich and comforting dish featuring tender beef, sweet potatoes, and aromatic spices. The curry is cooked low and slow to develop deep flavors, making it the perfect meal for busy weeknights or cozy weekends. Served with fluffy rice and topped with cilantro and peanuts, this hearty dish is guaranteed to satisfy your taste buds.
Ingredients
1 lb stewing beef (diced)
2 tbsp homemade Massaman curry paste
1 can (14 oz) light coconut milk
1 cup beef stock
1 tbsp tamarind paste
1 large onion, diced
1 medium sweet potato, peeled and cubed
1 tbsp maple syrup
1 tsp lemongrass paste (or fresh lemongrass)
1 tbsp fish sauce or shrimp paste
2 bay leaves
1 cinnamon stick
2 star anise
1/4 cup chopped peanuts (for garnish)
1 red chili, finely chopped (optional, for garnish)
Fresh cilantro (for garnish)
Salt and pepper to taste
Rice, for serving
Instructions
Prepare the Ingredients: If you’re making your own Massaman curry paste, blend the spices and herbs into a smooth paste. If using store-bought, simply have it ready.
Brown the Beef (optional but recommended): In a skillet, heat a little oil and brown the diced beef. This step adds depth of flavor to the curry, but you can skip it if you’re short on time.
Combine Everything in the Slow Cooker: Add the browned beef (or uncooked beef), Massaman paste, coconut milk, beef stock, tamarind, onion, sweet potatoes, lemongrass, fish sauce, bay leaves, cinnamon stick, and star anise to the slow cooker. Stir everything well to combine.
Slow Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender and the flavors have melded together.
Finish and Serve: Taste the curry and adjust seasoning with salt and pepper as needed. Serve over steamed rice, and garnish with chopped peanuts, fresh cilantro, and red chili.
Notes
Beef Options: You can substitute stewing beef with a leaner cut like chuck roast, which works well in slow cooking. Just make sure to cut it into cubes.
Sweetness Adjustments: If you prefer a sweeter curry, add a bit more maple syrup or use brown sugar.
Spice Levels: The red chili is optional, so feel free to leave it out if you’re not a fan of heat.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (slow cook on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1 cup of curry with rice)
- Calories: 365 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 75 mg