Description
This Slow Cooker Beef Massaman Curry is a rich and flavorful Thai dish featuring tender chunks of beef simmered in a creamy coconut milk base with Massaman curry paste, potatoes, and roasted peanuts. Slow cooking allows the spices to meld beautifully, making an easy and comforting main course perfect for a hearty dinner. Serve it over jasmine rice and garnish with fresh cilantro for an authentic Thai experience.
Ingredients
Scale
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons Massaman curry paste
- 1 can (13.5 ounces) coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 medium potatoes, peeled and diced
- 1/2 cup roasted peanuts
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon lime juice
For Serving
- Cooked jasmine rice
- Fresh cilantro for garnish
Instructions
- Brown the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides for 4 to 5 minutes. Once browned, transfer the beef to the slow cooker.
- Sauté Aromatics: Using the same skillet, sauté the sliced onion, minced garlic, and grated ginger for about 2 minutes until fragrant. Then add the Massaman curry paste and cook for another minute to release its flavors. Transfer this mixture to the slow cooker.
- Add Liquids and Seasoning: Pour in the coconut milk, beef broth, fish sauce, and brown sugar into the slow cooker. Stir well to combine.
- Add Vegetables and Spices: Stir in the diced potatoes, roasted peanuts, cinnamon stick, bay leaves, ground black pepper, and salt into the slow cooker.
- Slow Cook the Curry: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is tender and the potatoes are cooked through.
- Finish and Season: Remove the cinnamon stick and bay leaves. Stir in the lime juice, taste, and adjust seasoning if needed.
- Serve: Serve the curry hot over cooked jasmine rice and garnish with fresh cilantro for a vibrant finish.
Notes
- To make the curry milder, reduce the amount of Massaman curry paste.
- You can substitute beef with chicken or lamb depending on your preference.
- Leftovers taste even better the next day as the flavors develop more deeply.
