So, so so!! Let's talk about this slow-cooked Thai beef curry, one of my all-time favorite dishes indeed! Beef Massaman Curry! Honestly, this recipe is a flavor explosion straight out of Thailand. Imagine this tender beef practically melting in your mouth, swimming in a rich, aromatic sauce that is just so tasteful. Trust me, once you've tried this, you'll wonder how you ever lived without it?!
And the best part is that is so super easy to whip up this beautiful Thai beef curry right in your kitchen. Yep, you guessed it - the slow cooker makes it so much easier! No need to worry about pre-browning the beef or slaving away for long in the kitchen. Just toss everything in, set it, and forget it. A few hours later....tada!! 🍛✨
I love making this Massaman curry using different meats like lamb, chicken or even a fish version especially for my son when he comes back from uni as he absolutely loves it and always craves it.
This curry is also inspired by my other Asian dishes like this Roasted Curried Butternut Squash, Delicious Monkfish Curry, Red Lentil Dhal With Coconut Milk And Quail Eggs
Jump to:
- ❓What is Massaman curry?
- 🍛 Ingredients for beef Massaman curry
- 🔪 How to make beef Massaman curry in slow cooker
- ⭐ Hint
- 🤹🏻 Substitutions
- 💞 Variations
- ♨️ Other ways to cook Massaman curry
- 📦 Storage
- 📌 Top tip
- ♥️ Recipe FAQs
- 👌Here are some recipes to pair this curry recipe with
- 🥘 Other curry recipes you may want to try
- 🍛Slow cooker beef Massaman curry
❓What is Massaman curry?
Massaman curry is a delicious Thai curry dish that is known for its rich and aromatic flavors. It typically includes ingredients like coconut milk, Massaman curry paste, potatoes, peanuts, and various proteins such as beef, chicken, or tofu. I also made it with eggs for a vegetarian option and it was scrumptious.
🍛 Ingredients for beef Massaman curry
To prepare this yummy recipe, you will need the following ingredients:
- Beef meat - go for lean cuts and trim any excess fat.
- Massaman Curry Paste - I used my homemade curry paste for this beef curry, see the section below for the ingredients used.
- Onions - I used red onion but any white onion or shallots will work great.
- Coconut Milk - I always go for coconut milk.
- Beef Stock - I always make my own and I generally make it using loads of bones.
- Baby potatoes: you can leave those out but for me, they are the soul of this slow-cooked beef curry.
- Key lime - lemon is as good but I level the lime flavors.
- Fish Sauce - this is a crucial element in Massaman Curry. If you're not a fan of fish, don't worry; its flavor doesn't dominate the curry. Instead, it contributes subtle umami depth to enhance the overall richness of the dish.
- Nuts - I did forget to add those to the ingredients picture above but nuts are pretty important in Massaman curry. I did use a mix of those consisting of peanuts and cashew nuts which I have toasted slightly.
- Garlic - finely chopped garlic adds to the flavor of this curry beautifully.
- Ginger - I always add extra for nice flavors and also health benefits.
- Fresh herbs - I used coriander/cilantro and a few chives I grew in my garden.
- Salt and Pepper - again essential to use in this curry, but remain mindful of the salt amount as it might get too salty. See notes below in the Tips section below.
See the recipe card below for quantities.
🔪 How to make beef Massaman curry in slow cooker
Beef Massaman curry cooked in a slow cooker is very easy to cook and it only involves one pot which means very little washing up to do too ;-). Yay!!
Step 1. Gather all the ingredients.
Step 2. Brown the meat.
Step 3. Finely chop the onion, garlic, and ginger.
Step 4. Add the chopped ginger, garlic, and onion to the browning meat.
Step 5. Throw the baby potatoes in.
Step 6. Squeeze half of the key lime in.
Step 7. Add the remaining ingredients.
Step 8. Set the slow cooker and cook.
⭐ Hint
• If you are using a light watery coconut milk version, you might need to add a teaspoon or so of cornflour/cornstarch to reach the right consistency.
• If you do not have a good beef stock made of bones for this curry, do not worry. Get a few bones from your butcher and add to to the curry at the very start and you can remove those right at the end of the cooking or literally before serving.
🤹🏻 Substitutions
- Meat - instead of beef, you can use tofu, chicken or lamb. All delicious but the cooking time will differ slightly.
- Curry paste - Buy it readily made if you do not fancy making your own.
- Vegetarian - I have made this with whole regular eggs or quail eggs too! A delight.
- Coconut milk - I always use unsweetened but you may use sweetened if you do not mind and like extra sweetness. For me, this is just perfection. Besides, I rarely add any sugar to my food. I never feel this is necessary.
💞 Variations
- Spicy - Massaman curry is normally a little spicy but the coconut milk
- Nut-free - leave the peanuts out for a nut-free version
- Kid-friendly - my kids love Massaman curry but I leave any extra chili out.
- Make it vegan - leave the fish sauce out, use tofu, and ensure the curry paste suits vegans since some brands contain shrimp.
♨️ Other ways to cook Massaman curry
Certainly! Here are some alternative methods to cook Massaman curry:
- Stovetop Cooking: You can cook Massaman curry on the stovetop in a regular pot or saucepan. Simply follow this recipe instructions, combining all the ingredients in the pot and simmering over low to medium heat until the meat is tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Instant Pot: The Instant Pot is a versatile kitchen appliance that combines the functions of a pressure cooker, slow cooker, and more. You can certainly make Massaman curry in an Instant Pot by following the pressure cooker method. Use the sauté function to brown the meat and onions, then add the curry paste, coconut milk, and other ingredients. Seal the Instant Pot, select the pressure cooking setting, and cook for 15 minutes by selecting the poultry option. Depressurise the pressure cooker by allowing it 20 min add the to rest and enjoy!
- Grill or Barbecue: For a unique twist on this beef Massaman curry, you can grill or barbecue the meat and vegetables before adding them to the curry sauce. Marinate the meat in Massaman curry paste and coconut milk, then grill until cooked through and slightly charred. Grill or roast the vegetables separately. Finally, combine the grilled meat and vegetables with the Massaman curry sauce in a large pot or skillet and simmer until heated through.
- Slow Cooker with a Twist: Instead of cooking the Massaman curry entirely in a slow cooker, you can use it to slow-cook specific ingredients, such as meat or vegetables, before combining them with the curry sauce on the stovetop. This method allows you to develop richer flavors by browning the meat and vegetables before slow cooking them, then finishing the dish with the Massaman curry sauce on the stovetop to reduce it further.
These alternative cooking methods can add variety and depth to your Massaman curry, allowing you to explore different flavors and textures based on your preferences and the cooking equipment available to you.
See this Delicious Monkfish Curry recipe or this Squid Curry With Turmeric Rice for seafood options.
📦 Storage
This slow-cooked Massaman Curry can be refrigerated for up to 3 days and frozen for up to 3 months. Thaw completely overnight in the fridge. Reheat in the microwave.
📌 Top tip
Be mindful of the salt content as the curry paste is generally salty especially if you get the ready-made one, the beef stock might be salty depending on whether you are making your own one or you use ready-bought. The fish sauce is also salty. So, I always leave it to the end and adjust the seasoning.
♥️ Recipe FAQs
Yes, many brands are but watch out and read the ingredients as some brands use shrimp paste or fish sauce.
Yes, absolutely. Cook it the day before and store it in the fridge, it will taste even better. Massaman curry reheats beautifully! Simply store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until heated through. Mmmmm, delicious!!
Absolutely! Chicken can be a delicious alternative to beef in Massaman curry. Just use boneless, skinless chicken thighs and adjust the cooking time accordingly to ensure they cook properly.
Yes, this beef curry is freezable, you might just want to bear in mind that the potatoes tend to become a little mushier but taste-wise? As delicious!!
Pour your curry into freezer bags or plastic containers.
Defrost your beef massaman curry thoroughly in the fridge overnight ideally and use within 24 hours. To reheat the curry is simple - add and heat thoroughly in a saucepan over low heat until piping hot. If your curry is not the juicier, add a little drizzle of water.
👌Here are some recipes to pair this curry recipe with
Looking for other curry recipes like this? Try these:
🥘 Other curry recipes you may want to try
These are my favorite dishes to serve with beef massaman curry
If you make or have made this beef Massaman curry recipe please leave a comment below and/or give this recipe a rating ⭐⭐⭐⭐⭐ !
♥️♥️ Ratings and comments help other busy parents and families discover this recipe. Plus I love to hear from you and always do my best to respond to your comments ♥️♥️
🍛Slow cooker beef Massaman curry
Equipment
- slow cooker
- chopping board
- knife
Ingredients
- 400 grams beef (14-15 oz or approx 2 cups)
- 400 ml coconut milk (13.5 fl oz) see notes below
- 200 grams baby potatoes ( 7-8 oz) large chopped potatoes are okay too
- 150 ml beef stock ( 5 fl oz)
- 3 medium garlic cloves
- 2 tablespoons massaman curry paste I used homemade one in this recipe
- 1 medium red onion any onion would be good
- 1 small key lime
- 1 tablespoon fish sauce
- 1 small bunch fresh herbs I used coriander and chives
- 1 tablespoon fresh ginger grated
- ¼ teaspoon salt * see notes below
For Garnishing
- 1 medium scallion/ spring onion
- 1 handful mixed nuts toasted
- 1 meduim red Thai chili deveined
Instructions
- Gather all the needed ingredients.
- Place the meat in the slow-cooker pot and put on medium fire * ( see notes for more on this). Add some crushed black pepper if you'd like (optional).
- Chop the onion, finely chop the garlic, and grate the ginger. Add all these to the meat that is sizzling on fire and mix well. Cook for 2 minutes stirring occasionally.
- Add ½ of the key lime juice. Cook for a good 5 min stirring occasionally.
- Add the curry paste, and the coconut milk stir, and place in the slow-cooker device.
- Cook on high for 4 hours or on low for 8 hours. I chose to cook it for 4 hours.
- Have your rice cooked and ready, plate, garnish with some spring onions, mixed roasted nuts, red chilies, some fresh herbs, add another drizzle of lime or lemon juice, and serve. Enjoy!
Notes
- Salt - when adding salt mind these aspects :
- the massaman curry paste is salty ( especially if you are using ready bought)
- fish sauce is salty too
- the beef stock (if bought from the shop) will most likely contain salt
- Coconut milk - use a lighter consistency and if you are using coconut cream add some water or more beef stock for the best results.
- Slow-cooker
- With a stainless steel pot in my slow-cooker, I can directly place it on fire. But if yours doesn't allow this, simply toss all the ingredients inside and set the cooking time, ensuring it's a minimum of 4 hours.
- Alternatively, you can follow the above steps 1 through 4 using a skillet or frying pan, then transfer everything to your slow cooker pot at step 5.
Nutrition
*Please note that the garnishing ingredients were not included in the Nutrition values.
ella says
This curry was incredible. So much flavour and I really loved the potato addition. I never heard of massaman curry but this is wow! Soo good! I will make it again, can I use different meats?
Ramona says
hey, Ella, thanks so much for your feedback on my beem massaman curry. It is a great flavourful curry, isn't it? Yes, of course you can use any meat you wish, tofu for a vegan version or fish of course. Thay are all amazing. I made it with just about everything and its wow, like you said, every single time so, definitely give it ago!
Luca says
This was phenomenal. The beef was melting in my mouth the flavours, wow!! So glad I found this recipe and thanks so much for sharing it! 👌👍🤌🏼
Ramona says
Thank you soooo much Luca! I am so happy you liked my massaman curry recipe, I hope you will try other recipes too.
Juyali says
I love recipes with coconut milk and curry paste, so I definitely had to try this. Typically I make shrimp recipes, so this beef one was a pleasant surprise. The meat was incredibly tender, and the blend of spices with creamy coconut milk was so flavorful. It was both comforting and exotic. Thanks for the great recipe. It was a hit with my family.
Hayley Dhanecha says
Love a good robust curry and this recipe is simply amazing! Love the options you have provided for cooking methods.
Jamie says
Massaman curry is my favorite curry to order at Thai restaurants so wanted to try this recipe. It tastes great and has so much flavor. So glad I found this!
Lauren says
I love massaman curry but had only have chicken so decided to try this beef recipe. It was equally as delicious and I’d definitely make it again.
Veronika says
You were right, I really don't know how i used to live without this dish! It was so much better than other curries I've tried before. This was the first time I've tried this specific curry paste and I loved it!
DK says
I love massaman curry and this recipe is so good! It is earthy and robust and so savory!
Sean says
I was looking for a new curry recipe and I didn't even know this is exactly what I needed. It was so flavorful and delicious.
Megane says
I love a good curry and this recipe did not disappoint. 100% recommend.
Colleen says
We are huge Thai food fans, so this delicious massaman curry is on my make-soon list. Thanks for this recipe!
veenaazmanov says
Making this dish in the slow cooker sounds interesting. Definitely the Beef will be mouth melting, juicy and soft. My comfort meal for sure.