This Slow Cooker Beef Massaman Curry is rich, comforting, and packed with aromatic flavors, all with minimal effort. Just toss everything into the slow cooker and let it do all the work!
Massaman curry is a little different from the rest of the Thai curry family. With Indian and Malay influences, the spice mix leans warm and cozy, rather than fiery hot.
Cinnamon, cardamom, cumin, cloves - all those earthy, heady notes that make your kitchen smell like you’ve been cooking all day.
The best part? You barely have to lift a finger. Slice a few potatoes, cube some beef, whisk the sauce, and hand it over to the slow cooker.
By the time you’re ready to eat, the beef is super tender, the sauce is silky, and the flavors taste like they’ve been best friends forever.
Spoon it over jasmine rice so it catches every drop of that creamy sauce. Sprinkle on peanuts, fresh cilantro, maybe a few chili slices if you want some heat.
No stress. No babysitting a pot. Just a big bowl of comfort that feels like Sunday dinner, even on a Tuesday.
How to Make Slow Cooker Beef Massaman Curry
Cut 3 medium-sized potatoes into large pieces, about 1 inch in size. I recommend using waxy potatoes, such as Yukon Gold or new potatoes, as they hold their shape better during slow cooking compared to Russet potatoes.
Arrange the potatoes in an even layer at the bottom of the crockpot.
For the beef, you’ll want a cut that becomes tender and flavorful after slow cooking. Fortunately, most of these cuts like chuck, brisket, or shank are relatively inexpensive, making this a budget-friendly dish.
Cut 2 pounds of beef into approximately 2-inch chunks.
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Place the diced beef into a large Ziploc bag, then add 3 tablespoons of flour. Seal the bag and gently shake until the beef is evenly coated. Arrange the floured beef over the potatoes in the crockpot
In a large bowl, stir together ½ cup of Massaman curry paste (homemade or store-bought), 1 can (13.5 oz / 400ml) of coconut milk, 1 cup of beef stock (or water + 1 cube beef bouillon, 1 tablespoon of fish sauce, 3 tablespoons of palm sugar (or regular sugar).
Whisk until well combined, then pour the sauce over the beef in the crockpot.
Add 1 cinnamon stick and 1 whole star anise to the crockpot.
Cover and cook on LOW for 8 hours or HIGH for 5 hours.
By the time you come back, the beef will be falling apart, the potatoes will have soaked up all that rich coconut sauce, and your kitchen will smell amazing!
Transfer the curry to a serving bowl, then sprinkle with ½ cup of chopped peanuts. Garnish with sliced fresh red chili and fresh cilantro.
Serve it with jasmine rice so you don’t miss a single drop of that silky, spiced sauce.
Frequently Asked Questions
Choose cuts with plenty of connective tissue, like chuck, brisket, or shank. As they cook low and slow, the collagen melts and makes the meat tender while adding richness to the sauce.
Massaman curry is mild by nature, but you can stir in more curry paste, fresh chopped chilies, or even a spoonful of red curry paste if you want more heat.
Let the curry cool to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.
Yes. Let the curry cool completely, portion it into airtight containers, and freeze for up to 3 months. Add peanuts and herbs after reheating so they stay fresh.
Not necessary. Browning adds a bit more depth, but the curry will still be flavorful if you skip it.
Jumped straight here to the recipe? Please consider coming back to read the whole post when you have the time as I have included step-by-step instructions with photos.
Slow Cooker Beef Massaman Curry
Ingredients
For the Curry
- 2 pounds beef chuck, brisket or shank cut into 2-inch chunks
- 3 medium Yukon Gold potatoes cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- ½ cup Massaman curry paste
- 1 can (13.5oz) coconut milk
- 1 cup beef stock or water + 1 cube beef bouillon
- 1 tablespoon fish sauce
- 3 tablespoons palm sugar or regular sugar
- 1 cinnamon stick
- 1 star anise
For Garnish & Serving
- ½ cup roasted peanuts chopped
- fresh cilantro for garnish
- sliced fresh red chili for garnish
- jasmine rice for serving
Instructions
- Cut the potatoes into 1-inch cubes and arrange them in an even layer at the bottom of the slow cooker.
- Place the beef chunks in a large Ziploc bag with the flour. Seal and shake to coat evenly. Arrange the floured beef over the potatoes.
- In a large bowl, whisk together the Massaman curry paste, coconut milk, beef stock (or water + bouillon cube), fish sauce, palm sugar until well combined. Pour the sauce over the beef in the slow cooker.
- Drop in the cinnamon stick and star anise.
- Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef is tender.
- Transfer the curry to a serving bowl. Sprinkle with chopped peanuts, garnish with cilantro and fresh red chili, and serve with steamed jasmine rice. Enjoy!
Notes
- Best Cuts for This Recipe: Chuck, brisket, or shank work best since they become tender after slow cooking.
- Substitutions: Swap beef for chicken or lamb for a different take on this curry.
- Make-Ahead Tip: The curry tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.
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