Slow Cooker Beef Massaman Curry is a mild fragrant Thai curry. It’s a rich stew of tender beef and chunks of potato slowly cooked in a coconut sauce flavoured with spice paste that includes cinnamon, cloves and cardamom. Garnish with peanuts and serve with rice.
What is Massaman Curry?
Massaman Curry is a real fusion of Asian flavours. The spices in the Massaman paste include cumin, cinnamon, cloves, cardamom, nutmeg and coriander.
These spices are more associated with Indian cooking. However, the Thai influence comes in the form of classic Thai ingredients such as lemongrass and galangal. Coconut milk provides the creamy sauce and salted peanuts add some extra texture.
Why should I make Beef Massaman Curry in my Slow Cooker?
Make this curry in your slow cooker and you certainly won’t be disappointed. The beef is fall apart tender and all the ingredients have time to infuse completely with the fragrant spices. It’s also convenient and economical to cook in your slow cooker.
What ingredients do I need to make the Slow Cooker Beef Massaman Curry?
You will need
- vegetable oil
- beef
- coconut milk
- onion
- Massaman Curry Paste
- potatoes
- tamarind paste
- brown sugar
- Thai fish sauce
- roasted peanuts
- green cardamom pods (optional)
- star anise (optional)
- coriander leaves
What kind of beef should I use?
I use diced beef steak that is suitable for making stews and casseroles. Ideally you want to use beef that has a marbling of fat through it rather than a quick cook cut. It’s quite difficult to name different meat cuts because there are regional and national variations in what they are called. However, here are some suggestions:
- Diced beef
- Braising Steak
- Stewing steak
- Beef Shin
- Chuck Steak
- Round Steak
- Blade Steak
If you are not sure then ask your butcher. Whether you shop in an independent store or a large supermarket chain there should be someone to advise you on a cut of beef for slow cooking.
What kind of potatoes should I use in the Slow Cooker Beef Massaman Curry?
Use a waxy potato that will not disintegrate with the long slow cooking. New potatoes are ideal and it’s nice to leave them whole if they are small enough.
I use red-skinned Desiree potatoes that I grow in my garden. I cut them into large chunks and leave the skins on and they don’t disintegrate. You can learn more about potato varieties and which potatoes are best for what at Love Potatoes.
What is in Massaman Curry Paste?
I use a supermarket own brand Massaman Curry Paste which contains garlic, galangal, lemongrass, red chilli, onion puree, Kaffir Lime leaves, ground coriander, cumin, star anise, cardamom, nutmeg, cinnamon and ground cloves.
However, not all Massaman Curry Paste has exactly the same ingredients. Some have shrimp paste in them and they don’t all contain star anise. If you have any particular preferences or you avoid some ingredients then do please check the label.
Why should I use a ready-made curry paste?
I use ready-made curry paste for speed and convenience. Also because I live in a rural location I don’t have ready access to quality fresh Asian ingredients like galangal and lemongrass.
What is Tamarind Paste?
The tamarind tree produces bean-like pods filled with seeds and surrounded by a fibrous pulp. Tamarind paste is made from the sticky pulp that surrounds the seeds of the ripe tamarind fruit.
What can I substitute for Tamarind Paste?
Tamarind paste has a tangy sweet and sour taste. So if you don’t have any you can substitute 1 tablespoon of white wine vinegar or lime juice mixed with 1 tablespoon of brown sugar.
What is Thai Fish Sauce?
Thai Fish Sauce or Nam Pla is made from a mixture of fish and salt that has been allowed to ferment for up to two years. Many fish sauces are made with anchovies but they can also be made from shrimp, krill, or mackerel.
What can I substitute for Fish Sauce?
If you don’t have fish sauce then the nearest equivalent for this recipe is Worcestershire Sauce as this also contains anchovies.
You can also buy vegetarian and vegan equivalents which are often made with seaweed. If your Massaman Curry paste contains shrimp paste you may wish to leave it out altogether.
Why should I add fresh spices?
I use a curry paste for maximum convenience but it’s also good to have a few fresh spices too. In this recipe I take four green cardamom pods and ‘bruise’ them by bashing them in a mortar and pestle or with the end of a rolling pin. I also put one star anise pod into the curry.
Both of these are entirely optional and if you don’t have them or don’t want to use them the curry will still be delicious. If you do use them remember to pick them out of the curry before serving as it’s never nice to crunch down on whole spices.
I also add some fresh chopped coriander (cilantro) leaves to the curry and as a garnish. Some people really dislike the taste of fresh coriander, so again you don’t have to use it.
How hot and spicy is Slow Cooker Beef Massaman Curry?
This is a mild curry. You can taste all the spices but there is only a little bit of chilli heat. If you prefer a hotter curry then add some fresh or dried chillies or spice it up with some hot sauce.
Can I make the Slow Cooker Beef Massaman Curry ahead of time?
I find curries are often better the next day. So it’s well worth making the curry and storing it in the fridge. I reheat this curry in the microwave before adding the garnish of peanuts and fresh coriander. You can store it in the fridge for up to 3 days.
Can I freeze Massaman Curry?
Yes, you can freeze this curry. I recommend that you don’t add the peanuts and fresh coriander (cilantro) before freezing as they tend to lose a bit of texture. You can freeze this curry for up to 3 months, then defrost overnight in the fridge. Reheat until piping hot and stir in the peanuts and the cilantro keeping some back for garnish.
Vegetarian
This recipe contains beef and is not suitable for vegetarians. BBC Good Food have a recipe for New Potato and Tofu Massaman Curry.
Gluten Free
Some Massaman Curry Paste may contain gluten. Some Fish Sauce brands also contain gluten. Please check the label of these and any other prepared products carefully to ensure that they are suitable for your diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How do I serve Beef Massaman Curry?
Serve the curry with rice and salad. Jasmine rice goes well with this curry but you can use basmati or any other rice you enjoy.
I made a simple chopped cucumber salad with red onion and a dressing of sweet chilli sauce and lime juice. You could also serve this Crunchy Asian Slaw from Curly’s Cooking.
More Slow Cooker Curries
PIN FOR LATER
Slow Cooker Beef Massaman Curry
Equipment
- Slow Cooker
- Measuring spoons
- Sharp knife
- chopping board
Ingredients
- 1 tbsp (1 tbsp) vegetable oil
- 450 grams (1 lb) stewing beef 1 lb
- 1 medium (1 medium) onion
- 200 grams (¾ cups) Massaman Curry Paste 3/4 cup
- 400 ml (1½ cups) coconut milk 1 1/2 cups
- 1 tbsp (1 tbsp) tamarind paste
- 1 tbsp (1 tbsp) soft brown sugar
- 1 tbsp (1 tbsp) Thai fish sauce
- 400 grams (14 oz) potatoes 14 oz
- 4 (4) green cardamom pods optional
- 1 (1) star anise optional
- 60 grams (½ cups) roasted peanuts 1/2 cup
- 3 tbsp (3 tbsp) fresh coriander leaves, chopped. cilantro
Instructions
- 1 tbsp vegetable oil, 450 grams stewing beefHeat the oil in a frying pan or in the sear and stew slow cooker pot and add the beef. Brown the beef.
- 1 medium onionPeel the onion and cut into wedges. Add to the pan with the beef.
- 200 grams Massaman Curry PasteTurn down the heat and add the Massaman Curry paste.
- 400 ml coconut milkAdd the coconut milk.
- 1 tbsp tamarind paste, 1 tbsp soft brown sugar, 1 tbsp Thai fish sauce, 4 green cardamom pods, 1 star aniseThen put in the tamarind paste, brown sugar and fish sauce, star anise and bruised cardamom pods if using.
- 400 grams potatoesScrub the poatoes and cut into large pieces or leave smaller potatoes whole. Add to the slow cooker and cook on LOW for 6 hours.
- 60 grams roasted peanuts, 3 tbsp fresh coriander leaves, chopped.10 minutes before serving add most of the peanuts and 2 tbsp of chopped coriander (cilantro). Keep some back for garnish.
- Serve with rice, garnished with chopped peanuts and 1 tbsp chopped fresh coriander leaves, if liked. I also like to serve a cucumber salad with a sweet chilli dressing.
Chloe says
I’ve never made massaman curry at home but have loved it when I’ve had it in restaurants so I’ll look out for some of the curry paste next time I go shopping!
Janice Pattie says
I hope you enjoy it as much as we did.
Heidi says
Using slow cooker for a curry, genius! Made this last night and it was a hit. Had no tamarind paste (will have for next time) and used venison (have a lot of that to use up) but it was a really lovely dinner to sit down to! Only snag was that the cooker it sat in is also our rice cooker, so had to go old fashioned and use a saucepan for that. Thanks for a fab dinner idea!
Janice Pattie says
Thanks for letting me know, Heidi. I’m glad you enjoyed the curry and venison is a great call.
Pete says
Good evening. I’ve tried this today and it’s turned out brilliantly.
Thank yo
Pete
Janice Pattie says
Oh thanks so much for letting me know, Pete. I’m so glad you enjoyed the curry.