If you love a rich and creamy Massaman Curry, then you HAVE to try this slow cooker version. Slow Cooker Beef Massaman is so easy to make, with no browning needed. Just put everything in the slow cooker and let it cook low and slow. Melt in your mouth chunks of beef in delicious Thai flavours - it might just be the most fragrant curry we have ever made.
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About this Slow Cooker Beef Massaman Curry
When we travelled around Thailand, I ordered a massaman curry at every opportunity, and it made a nice change from the Thai red or green curry. I had some fantastic vegetarian ones, but the beef massaman curry was always my favourite.
The beef was so tender, that it just fell apart on your fork. So, when we got home, we started perfecting massaman curry in the slow cooker.
We wanted a massaman beef curry that didn't need any browning. Whilst it does add some flavour, we wanted this to be a super easy homemade curry that everything can just be dumped in and left. 2 minutes prep time is all you need!
If you are looking for more slow cooker curries, then why not try our healthy Slow Cooker Vegetable Curry, easy Slow Cooker Chicken Curry or our tasty Slow Cooker Lamb Rogan Josh?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Beef - We used diced lean beef. The good thing about slow cooking is that even a tougher (cheaper) cut of beef will be tender, because it's cooked low and slow.
- Flour - The beef if coated in this as it adds some thickness to the massaman curry sauce.
- Potatoes - A great way to bulk out a curry and it is what you would traditionally found a massaman curry.
- Shallots - You can use a small brown onion, but we like shallots as they are a little sweeter.
- Stock - A good quality beef stock pot adds a lot of flavour. You could use a stock cube if you prefer.
- Massman paste - Yes, we have "cheated" and used a massaman curry paste. You can find some good quality ones in the supermarket, however if you wanted to make your own, then try this Massaman Curry Paste Recipe.
- Coconut cream - This helps to give it an authentic Thai flavour and also adds the creaminess. You can use coconut milk, but coconut cream is a lot thicker, so you would only need 150ml of coconut milk.
- Fish sauce - This adds SO much flavour. Don't let the smell put you off, as it doesn't make the curry taste fishy. It does add a lot of salt too, which is why we haven't added any salt to it. You don't need a lot as it does have a very strong flavour. Some fish sauce contains shellfish, so be aware if you have allergies.
- Lime - This adds some freshness to the slow cooker beef massaman.
- Brown sugar - Really brings out the other flavours.
- Cashews and coriander (cilantro) to serve - These add some freshness and crunch before serving.
Variations
Meat - We have made a beef massaman, but you could use chicken instead, or even keep it vegetarian with some of the suggestions below. You can use diced chicken breast or boneless and skinless chicken thighs which would have extra flavour.
Vegetables - We kept it simple (and traditional) and just added potato. However, you could use all the vegetables that we have put into our Slow Cooker Vegetable Curry, but follow this massaman recipe.
Adding some spinach or kale 30 minutes before this slow cooker massaman curry has finished cooking is an easy way to give it a green veggie boost. You could add some chickpeas for a protein boost to a vegetarian version of this.
How to Make Slow Cooker Massaman
- Step one: Add the flour to the beef and mix well to coat. Once fully coated, set aside.
- Step two: In a mixing bowl, add the stock, coconut cream, fish sauce, sugar and lime juice (a). Mix well (b).
- Step three: Add the potatoes, shallots and coated beef to your slow cooker.
- Step four: Pour in the massaman sauce.
- Step five: Cook on low for 8 hours.
- Step six: Serve with rice, cashews and coriander (cilantro).
Serving Suggestions
If you are looking to make a massaman curry feast, then we have lots of different sides for you to try - some traditional and some not so much.
Rice and curry is a match made in heaven. Why not pair this curry with Slow Cooker Rice, Pilau Rice, Turmeric Rice, Coconut Rice or Oven Cooked Rice?
Want some bread to mop up all that incredible sauce? You can't beat homemade naan bread! Why not try making our Chilli Naan, Easy Naan Bread or Peshwari Naan.
For a little flavour booster, we love a sauce or chutney and you might be surprised at how easy they are to make. Try our Mango Chutney, Cucumber Raita or Coriander Chutney.
Storage
Store: Slow cooked beef massaman stores really well, making it great for batch cooking. Once it has fully cooled, portion it out to an air tight container and then it will keep in the fridge for up to 3 days. Add some rice into each container for a full meal-prep meal.
Freeze: Slow cooker massaman can be frozen, but the potato will change texture once defrosted and get quite mushy - but it will still taste good. Once it is cooled you can transfer it into freezer bags and then it can lay flat in the freezer for easy storage.
It will keep for up to 3 months. Our top tip for making sure it stores will in the freezer, is to make sure some extra sauce is poured on top of the beef and potatoes, to avoid freezer burn - this tip goes for anything that you are freezing with a sauce.
Defrost: You can defrost in the fridge overnight.
Reheat: You can either reheat this slow cooker massaman in the microwave, or on the hob until heated all the way through.
Dannii's Top Tips
- To add some extra spice, sprinkle some red chilli flakes over the curry before serving.
- You could swap white potato for sweet potato, but it would be mushier.
- Adding some cooked lentils is a great way to bulk out this curry, meaning you can use less meat but still keep the protein.
- Make sure the potatoes and beef are cut to a similar size, so that it all cooks at the same rate.
- Put the potatoes at the bottom of the slow cooker and everything else on top and do not stir once the sauce goes on. This keeps the potatoes at the bottom of the slow cooker. Being at the bottom they get the most heat and cook quicker, which they need as they are the hardest ingredient.
Frequently Asked Questions
You can cook this on high, and it will take 5 hours. However we definitely recommend cooking it on low if you can.
Traditionally, Thai curries aren't particularly thick and the sauce is more soup like. However, if you wanted to thicken it, then you could do so with a cornflour slurry but this would change the flavour. Mix 2 tablespoons of water and 1 tablespoon of cornflour and stir it into the curry.
You can do, and it does add a depth of flavour to the dish, but we wanted this to be as easy easy possible so we skipped that step. We have made sure the other ingredients make up for it. Browning beef triggers the Maillard reaction. It is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour.
The fish sauce adds quite a lot of salt, along with the stock. If you don't want a strong salt flavour, then you can use less fish sauce. If you have already cooked it, then a generous squeeze of lime juice should cut through some of the salt flavour.
More Thai Recipes
If you've tried this beef massaman recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Beef Massaman Curry
Ingredients
- 400 g (14 oz) Beef - diced
- 2 tablespoon Plain flour - (all purpose)
- 250 ml (1 cups) Beef stock
- 100 g (0.33 cups) Massaman paste
- 200 g (1 cups) Coconut cream
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 Lime - juice only
- 200 g (7 oz) Potatoes - diced
- 2 Shallots - diced
To serve:
- Rice
- Cashews - chopped
- Fresh coriander (cilantro) - chopped
Instructions
- Add 2 tablespoon Plain flour to 400 g Beef and mix well to coat. Once fully coated, set aside.
- In a mixing bowl, add 250 ml Beef stock, 200 g Coconut cream, 100 g Massaman paste, 1 tablespoon Fish sauce, 1 teaspoon Brown sugar and the juice of 1 Lime. Mix well.
- Add 200 g Potatoes, 2 Shallots and coated beef to your slow cooker.
- Pour in the massaman sauce.
- Cook on low for 8 hours.
- Serve with Rice, Cashews and Fresh coriander (cilantro).
Recipe Tips
- To add some extra spice, sprinkle some red chilli flakes over the curry before serving.
- You could swap white potato for sweet potato, but it would be mushier.
- Adding some cooked lentils is a great way to bulk out this curry, meaning you can use less meat but still keep the protein.
- Make sure the potatoes and beef are cut to a similar size, so that it all cooks at the same rate.
- Put the potatoes at the bottom of the slow cooker and everything else on top and do not stir once the sauce goes on. This keeps the potatoes at the bottom of the slow cooker. Being at the bottom they get the most heat and cook quicker, which they need as they are the hardest ingredient.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Neha says
How rich, creamy and incredible this curry looks! I can't wait to give it a go. Love the fact that we don't require browning here.
Brandi says
This was so comforting and delicious. I will definitely make it again!
Beth says
This is my new favorite way to make beef! I love how easy it is to make in the slow cooker, and the flavors are so bold. Wonderful recipe.
Elisa says
Love this Slow Cooker Beef Massaman Curry, first time seeing a curry prepared with beef, so will make it soon. Looks delicious. Thanks for sharing :)
Kelley says
This was the first time I have made massaman curry and I was pleasantly surprised. My husband said this has to go in the weekly dinner rotation!