My partner's go-to Thai dish is a massaman beef so I put together this recipe to try and save on the $30 that dish often costs. This slow cooker beef massaman is the kind of weeknight dinner that feels like a warm hug, and I've made some adjustments to make sure it's not watery or flavorless, but packs a punch and is creamy!
TL;DR
- Hands-off. Apart from an optional 5 minutes at the beginning to intensify the flavour, this is a dump and bake dinner.
- Fridge storage: 4-5 days
- Freezer storage: freeze curry and rice separately for 3-6 months
- Reheating: Stove-top (10 mins), microwave (3 minutes)
- Customize spice by using a mild or spicy massaman paste, or add in fresh chillis.
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Why you'll love this recipe
Slow cooker. I've tested to make sure the sauce is rich and flavorful (not a watery curry)-like my slow cooker satay chicken and beef goulash stew.
Beef recipes. If you love beef, this sits nicely alongside beef pad see ew noodles or beef stroganoff with Greek yogurt.
Served with rice. A budget-friendly side (plus some extra veggies) that makes this Thai-inspired curry a complete meal - like my cashew chicken and rice or pork and green beans stir fry.
Ingredients and substitutions
Beef chuck. This is often used for slow-cooking because it is fall apart tender. Brisket or blade also work, but they made need a longer cooking time.
Potatoes. I use an all-rounder (yukon gold) because they hold their shape, but the edges soften slightly. You could also use red potatoes or kipflers.
Avoid starchy/floury potatoes (like russets) because they can fall apart in the slow cooker.
Massaman curry paste. This is where the flavour comes from (including the spice).
Check the ingredients list to make sure there's warming spices (like cinnamon, cardamom and cloves) and look at the percentage of chilli (milder pastes will have it lower on the list).
Although, if it doesn't have the warming spices, you can add them separately. I add extra cinnamon into this recipe already.
Coconut milk. Use a full-fat version as the light version will make the curry watery and could split. If you want something extra creamy, you could use a coconut cream - but this can sometimes make the meal heavy (which isn't recommended for weekly meal preps).
Fresh ginger and garlic. These really add to the depth of the sauce. Without it, the slow cooking process made the flavours really bland, but sauteing the fresh ginger and garlic first, really amplified it.
You could swap with the pastes, but I really recommend fresh where you can (especially if you love the FULL flavour).
Please check the recipe card for full list of ingredients and quantity.
How to make beef massaman
Step 1: If your slow cooker has a searing function, use it to sauté the ginger and garlic until fragrant. If not, do this step in a pan on the stovetop.
Step 2: Add the beef chuck and sear until golden on all sides.
This helps lock in flavor.
Step 3: Stir in the onions, carrots, potatoes, coconut milk, massaman curry paste, cinnamon, and bay leaves.
Step 4: Cover and cook on low for 8 hours or high for 6 hours, until the beef is fork-tender.
Stir through the brown sugar and fish sauce at the end. Remove bay leaves before serving. Taste and adjust.
My Top Tips
Sear. If you have a searing slow cooker, this is the best way to really enhance the flavours. Alternatively, you can do it in the pan then transfer over to the slow cooker to finish.
Adjust. Some curry pastes are saltier, spicier or more flavourful. Taste at the end and tweak with more fish sauce (for overall depth), sugar (if it's too tart), fresh chilli (for spicier) or extra spices like cinnamon or cardamom if it doesn't pack a punch.
Meal prepping massaman curry
This massaman curry is the perfect addition to your batch-cooked chicken recipes as it makes a good 10 servings. It's perfect to store and reheat for your weekly meal prep, and then freezing the other half for those quick weeknight dinners.
Served with rice (or you could even use a naan or roti bread - amazing to dip into the sauce - or even some pasta or mash) and the veggies that are already in it, it's a balanced meal prep to keep you fuelled.
Plus, the flavours deepen after a day or two (like a spaghetti bolognese with vegetables) so it's perfect for leftovers.
How do you store beef massaman in the fridge?
Allow the massaman to cool at room temperature for no more than 2 hours. I like to remove the casserole from the slow cooker and let it cool with the lid off on the stove-top (this helps it cool quicker).
Separate into single serves in airtight containers (glass recommended as plastic can stain from the sauce). Put the curry on one side and the rice on the other side (or separate the rice) to stop it from going mushy.
Store in the fridge for up to 4-5 days.
Reheating
Reheat gently on the stovetop (approx. 10 minutes over low heat) or in the microwave (1 minute intervals for approx. 3 minutes).
If the sauce thickens too much, add a splash of water or coconut milk.
Freezing beef massaman curry
Because it's saucy, this curry freezes really well. A few tips:
- Souper cubes (pictured): Great for freezing in individual portions so you can just grab what you need
- Ziplock bags: Fill, flatten and stack in the freezer to save space.
- Potatoes in curry. They freeze fine, but may soften slightly. If you prefer firmer potatoes, freeze the curry without them and add freshly cooked potatoes when reheating.
- Rice. Freeze separately in ziplock bags, souper cubes or small containers. Or make this fresh (or use a microwave rice) when ready to eat.
- Thawing. You can thaw in the fridge overnight, but because of how saucy it is, you can reheat directly on the stovetop from frozen (just do it gently).
My top tip. Freeze in single or double portions rather than one huge container - it thaws faster, reduces food waste, and makes weeknight dinners easier.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Remove the lid for the last 30 minutes of cooking (this is what I recommend for my slow cooker pesto pasta), or stir in a cornstarch slurry (1 tablespoon cornflour mixed with 2 tablespoon water).
The best cut is beef chuck. It has a good balance of meat, fat, and connective tissue, which breaks down well during long, slow cooking, leaving you with tender, fall-apart beef. Other good options include brisket (slightly fattier, with a rich flavor) and blade steak (another affordable cut that holds up well).
Avoid lean cuts like rump or sirloin-they dry out and become tough in the slow cooker.
Massaman is actually one of the mildest Thai curries, thanks to the balance of warming spices (like cinnamon and cardamom) and the creaminess of coconut milk.
The heat level depends heavily on the brand of curry paste you buy. Supermarket pastes are often quite mild and family-friendly, while authentic Thai brands have more heat.
My Top Tip. To make it spicier, stir in sliced fresh chili or a spoonful of chili oil just before serving instead of adding more paste.
Other beef recipes you'll love
Or, you can have a browse through my beef meal prep recipes for more delicious eats.
Recipe
Slow Cooker Massaman Beef
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Equipment
- Rice Cooker, optional
Ingredients
- 1 kg (2 lb) beef chuck, subs note 1
- 450 g (1 lb) onions, approx.3
- 500 g (1 lb) carrots, approx.5
- 500 g (1 lb) potatoes, approx.5 small, see note 2
- 210 g (1 cups) massaman curry paste, see note 3
- 500 g (2 cups) coconut milk, full fat
- 10 g (1 tablespoon) ginger, see note 4
- 6 cloves garlic, see note 4
- 10 g (1 tablespoon) cinnamon
- 4 bay leaves
- 30 g (2 tablespoon) brown sugar
- 30 g (2 tablespoon) fish sauce
To serve:
- ¼ cup Peanuts
- 400 g (2 cups) Rice, cooked your way or see my tips.
Instructions
Prepare
- Slice into bite sized pieces: 500 g (1 lb) carrots, 500 g (1 lb) potatoes, 450 g (1 lb) onions, 1 kg (2 lb) beef chuck
- Dice: 10 g (1 tablespoon) ginger, 6 cloves garlic and one onion.
Cook
- If your slow cooker has a searing function, use it to sauté the ginger and garlic and the diced onion until fragrant (approx. 2 minutes). If not, do this step in a pan on the stovetop.
- Add the beef chuck and sear until golden on all sides. This helps lock in flavor.
- Stir in the onions, carrots, potatoes, 500 g (2 cups) coconut milk, 210 g (1 cups) massaman curry paste, 10 g (1 tablespoon) cinnamon, 4 bay leaves.
- Cover and cook on low for 7-8 hours or high for 5-6 hours, until the beef is fork-tender.
- Stir through the 30 g (2 tablespoon) brown sugar and 30 g (2 tablespoon) fish sauce and remove bay leaves before switching off. Cover and rest for at least 20 minutes.
- While the massaman is resting, prepare rice your way or follow my tips and tricks.
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