Description
Experience the rich and comforting flavors of authentic Thai cuisine with this Slow Cooker Beef Massaman Curry. This ultimate recipe features tender beef chuck simmered in a fragrant blend of Massaman curry paste, coconut milk, and warm spices, creating a hearty and flavorful dish perfect for family dinners or special occasions.
Ingredients
Scale
Beef and Cooking Base
- 2 pounds beef chuck roast (cut into 1½-inch cubes)
- 1 tablespoon vegetable oil
- 1 onion (sliced)
- 3 tablespoons Massaman curry paste
- 1 (14-ounce) can coconut milk
- 1 cup beef broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon tamarind paste or lime juice
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
Vegetables and Garnishes
- 3 medium potatoes (peeled and cubed)
- ½ cup roasted peanuts or cashews
- 1 cinnamon stick
- 2 bay leaves
- Salt to taste
- Chopped cilantro for serving
- Lime wedges for serving
Instructions
- Sear Beef: Heat the vegetable oil in a large skillet over medium-high heat. In batches, sear the beef cubes for about 3–4 minutes each until browned on all sides. Transfer the seared beef to the slow cooker to retain all the juices and flavor.
- Sauté Onions and Curry Paste: In the same skillet, add the sliced onion and sauté for 2–3 minutes until slightly softened. Stir in the Massaman curry paste and cook for 1 minute until fragrant, releasing the aromatic spices.
- Add Coconut Milk and Simmer: Pour in the coconut milk, scraping up any browned bits from the pan’s bottom. Bring this mixture to a gentle simmer to meld the flavors, then transfer it carefully into the slow cooker over the beef.
- Add Remaining Ingredients: To the slow cooker, add beef broth, fish sauce, brown sugar, tamarind paste or lime juice, ground cinnamon, cardamom, cumin, cubed potatoes, roasted peanuts or cashews, cinnamon stick, and bay leaves. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on low for 8 hours or on high for 4–5 hours, until the beef becomes tender and the potatoes are soft and flavorful.
- Finish and Serve: Discard the cinnamon stick and bay leaves. Taste the curry and adjust salt if needed. Serve the curry hot over jasmine rice, garnished with chopped cilantro and lime wedges for brightness.
Notes
- For added richness, use full-fat coconut milk instead of light coconut milk.
- You can substitute beef chuck with lamb or chicken thighs for different protein options.
- If Massaman curry paste is very spicy, reduce the quantity slightly and add extra coconut milk to mellow the heat.
