Craving comfort food with rich, umami flavors? Try this Slow Cooker Beef Massan Curry recipe. It's easy to make and perfect for busy weeknight dinners.
We love Thai food in our house, and since traveling to Thailaind, I especially love recreating some of our favorite Thai take-out dishes at home. Like this Thai Lemongrass Chicken and Thai Red Curry Noodles.
One of my favorite Thai curries is Massaman curry. I've been tweaking this recipe at home to make it in the slow cooker and am so excited to share it with you!
This slow cooker Massaman beef curry is a delicious, comforting dish that's also incredibly easy to prepare. It's perfect for busy weeknights when you want a home-cooked meal without a lot of effort. Pair it with a good wine, and you have a restaurant-quality dinner at home!
The beauty of beef Massaman curry lies in its balance of sweet, savory, and tangy flavors. Slow-cooked to perfection, this curry is so very satisfying. The complex flavors deepen over time, making leftovers even tastier!
Jump to:
What is Massaman curry?
Massaman curry is a Thai dish influenced by Indian and Persian cuisines.
This dish is a wonderful rich combination of tender beef, creamy coconut cream, and fragrant spices like cardamom, cinnamon, and nutmeg. It's those spices that make Massaman curry distinctive from other Thai curries.
🌟 Why this recipe works
The slow cooking method allows the beef to become melt-in-your-mouth tender. Meanwhile, the potatoes and onions soak up the coconut broth and the earthy curry paste. It’s a beautiful, aromatic meal that delivers warmth and comfort in every bite.
- So easy: This Thai curry is made with minimal effort. The slow cooker does most of the work for you! You can throw all the ingredients together in the morning and come home to a fully cooked, flavorful dinner.
- Family-friendly: The mild spice level makes this dish perfect for all ages, yet it’s still full of flavor.
- Hearty and filling: Beef and potatoes create a satisfying, complete meal that pairs beautifully with rice.
- Great leftovers: The curry tastes even better the next day, making it perfect for meal prep or a make-ahead dinner.
- Freezer-friendly: You can make a big batch and freeze leftovers for busy weeks ahead.
🛒 Ingredient notes
- Beef: Use a well-marbled cut like chuck roast or short ribs. The slow cooker will break down the fat, making the meat incredibly tender.
- Coconut cream: Provides the rich, creamy base of the curry. You can substitute with coconut milk for a lighter version.
- Potatoes: Use starchy potatoes like Yukon Golds, which hold their shape and soak up the flavors well.
- Onions: Yellow onions add sweetness and depth to the curry as they caramelize slowly.
- Lime juice: Brightens up the rich flavors and adds a tangy contrast.
- Flour: A small amount of all-purpose flour helps thicken the curry sauce. You can substitute gluten-free flour if you prefer.
- Fish sauce: Adds a savory, umami depth typical of Thai cuisine. Use soy sauce as a substitute if needed.
- Massaman curry paste: Massaman curry paste is mildly spiced and earthy with hints of cardamom and cinnamon. Adjust the quantity to taste.
- Beef stock: Adds a savory foundation to the sauce. You can substitute with vegetable or chicken broth if needed.
- Cilantro: Fresh cilantro adds a burst of brightness when sprinkled on top before serving.
✅ Step-by-step instructions
You'll find detailed instructions and the full list of ingredients with measurements in the printable recipe card at the bottom of this post. Here are step-by-step photos to help you make this flavorful curry in the slow cooker.
- Start by adding the chopped beef to a large ziplock bag and coating the beef with flour.
- In a large bowl, whisk together the Massaman curry paste, coconut cream, fish sauce, light brown sugar, lime juice, and ginger. Set aside.
- Add the potatoes and onions to the slow cooker. Pour the sauce over the potatoes and onions.
- Add the coated beef to the slow cooker pot.
- Cook on low for 6-8 hours.
Optional: Garnish with chopped roasted peanuts.
👩🏻🍳 Curry recipe FAQs
Add a tablespoon of flour or cornstarch to a teaspoon of water to create more of the cornstarch slurry and add it. This will help thicken the curry sauce. You can also cook the curry uncovered for the last 30 minutes to reduce the liquid.
Absolutely! Simply substitute the beef with tofu or a mix of hearty vegetables like sweet potatoes, carrots, and chickpeas.
Massaman curry is one of the mildest Thai curries. The heat level can be adjusted by adding more or less curry paste or fresh chili if desired. My family isn't big on spicy food, but we can enjoy a bit of heat (think low to medium spicy), and we all love this curry.
Allow the curry to cool down, then store in an airtight container in the refrigerator for up to 4 days.
Yes! Allow the curry to cool down, then store in a freezer-safe bag or freezer-safe airtight container for up to 2 months. Thaw in the refrigerator over night and reheat on the stovetop.
🍽 Serving ideas
Another thing to love about this slow cooker Thai curry? There are lots of ways to enjoy it!
- Our fave: serve over jasmine rice or Instant Pot basmati rice for a classic Thai presentation. The rice to soaks up the flavorful curry sauce.
- Add a side of sautéed spinach or Instant Pot broccoli to add freshness and green vegetables to your meal.
- Top with crushed peanuts for a bit of crunchy texture, along with a sprinkle of fresh cilantro and a wedge of lime for brightness.
- Serve with naan bread or pita bread. Then soak up that lovely curry with the bread and enjoy!
To complete the meal, serve this curry with Thai Curry Puffs as an appetizer.
🍷 🥂 Wine pairings
Like many Thai dishes, you can pair Massaman curry with either white wine or red wine. Here are my two top wine pairing suggestions:
- Riesling: A slightly sweet Riesling with its floral notes and acidity balances the richness of the coconut cream and complements the mild spices of the curry. As a side note, I find that Riesling pairs with a lot of different Asian recipes, so I always keep a bottle in the house!
- Pinot Noir: A light, fruity Pinot Noir works well with the beef, while its delicate tannins don’t overpower the subtle flavors of the dish.
🍳 Kitchen tools and equipment
Ready to make this Massaman curry at home? You'll need a slow cooker, and this is my personal favorite that I use for all of my slow cooking recipes: the Crockpot MyTime Slow Cooker. It's affordable, ships fast from Amazon, and is truly designed to give you the best tasting food that is slow cooked. I love mine!
More slow cooker recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Slow Cooker Beef Massaman Curry
Equipment
Ingredients
- 1 pound diced beef
- ¼ cup all-purpose flour
- 7 ounces Massaman curry paste
- 1¾ cup beef stock
- 1 can coconut cream
- 2 Tablespoons fish sauce
- 1 Tablespoon light brown sugar
- 1 Tablespoon fresh lime juice
- 1 teaspoon minced ginger
- 1 pound russet potatoes, peeled and diced (about 2 medium potatoes)
- 1 medium onion, finely diced
- chopped cilantro for garnish
Instructions
- Add the beef and the flour to a large ziplock bag. Seal and shake to coat the beef with the flour. Set aside.
- In a large bowl, whisk together the Massaman curry paste, coconut cream, fish sauce, light brown sugar, lime juice, and ginger. Set aside.
- Add the potatoes and onions to the slow cooker. Pour the sauce over the potatoes and onions.
- Add the coated beef to the slow cooker pot.
- Cook on low for 6-8 hours.
Notes
- Use chuck roast beef or stewing beef and cut into equally sized cubes so the beef cooks evenly.
- If you can't find it in the store, you can buy Massaman curry paste online.
- Serve over rice or with naan bread.
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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