Slow Cooker Massaman Beef

a photo of a bowl with massaman beef curry and a sphere of rice with a bowl of rice in the background

This slow cooker beef massaman curry is slow cooked until the beef is fall-apart tender, the potatoes soak up all the sauce, and the coconut milk blends with Thai spices to create a creamy, fragrant curry. It’s hearty, mildly spiced, and easy to pair with rice for a complete meal.

note - ingredients are approximate

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Prep Time 10

Cook Time 8

Total Time 8 10

Course Main Course

Cuisine Thai

Servings

Calories 706 kcal

Equipment

slow cooker
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.

Video

Notes

Note 1 - Beef Chuck

Substitutions - beef brisket or blade roast. Note - may take longer to cook until tender.

Note 2 - Potatoes

All-rounder (Yukon gold) or red potatoes are recommended as they hold their shape better. Choose small ones so they cook in a similar time frame to the beef pieces.

Note 3 - Massaman Curry Paste

Look at the ingredients on the curry paste and choose an option that suits your preferences. For example, if you like a spicier curry, look for one that has "chillis" listed higher up in the ingredients list.

Note 4 - Ginger and Garlic

Because the slow cooker has the tendency to mellow out flavours, I highly recommend using fresh for this dish. If you can't, substitute with equal amounts of jarred.

Serve with: Suggested serving with rice and crushed peanuts. You could also serve with some naan bread or roti. Even pasta or over mashed potatoes for something different.

Storing

Store rice and curry separately (or opposite sides of the container) in the fridge for 4-5 days.

Reheating

Reheat on stovetop (approx. 10 minutes) or in the microwave (1 minute intervals approx. 3 minutes)

Freezing

Freeze curry and rice separately for 3-6 months.

Nutrition

Calories: 706kcalCarbohydrates: 73gProtein: 33gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 86mgSodium: 459mgPotassium: 1225mgFiber: 7gSugar: 12gVitamin A: 14602IUVitamin C: 24mgCalcium: 151mgIron: 7mg

Keyword beef meal prep, Beef recipe, slow cooker meal prep

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