Slow Cooker Beef Thai Massaman Curry
Slow Cooker Beef Thai Massaman Curry
Ingredients
- 1 kg beef chuck roast, cut into 2-inch cubes
- 100 g massaman curry paste
- 800 ml coconut milk, full-fat
- 500 g potatoes, peeled and cut into 1 1/2-inch chunks
- 1 onion, large, roughly chopped
- 1/2 cup peanuts, roasted, unsalted
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon lime juice, freshly squeezed
- 1/2 cup water
- 1/4 cup fresh coriander, chopped, for garnish
- as needed steamed jasmine rice, for serving
Instructions
- 1
Place the cubed beef into the slow cooker pot.
⏱️ 2 min
- 2
Add the massaman curry paste, coconut milk, chopped onion, fish sauce, brown sugar, and water to the slow cooker. Stir well to combine, ensuring the beef is coated in the sauce.
⏱️ 5 min
- 3
Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours, until the beef is tender.
⏱️ 240 min
- 4
After the initial cooking time, add the peeled and chunked potatoes to the slow cooker. Stir gently to submerge them in the curry sauce.
⏱️ 3 min
- 5
Continue to cook on low for another 1-2 hours, or on high for 30-60 minutes, until the potatoes are tender.
⏱️ 60 min
- 6
Stir in the roasted peanuts and fresh lime juice. Taste and adjust seasoning if necessary, adding more fish sauce or brown sugar to your preference.
⏱️ 3 min
- 7
Serve the Slow Cooker Beef Thai Massaman Curry hot over steamed jasmine rice, garnished with fresh coriander.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef Thai Massaman Curry
- 1 kg beef chuck roast, cut into 2-inch cubes
- 100 g massaman curry paste
- 800 ml coconut milk, full-fat
- 500 g potatoes, peeled and cut into 1 1/2-inch chunks
- 1 onion, large, roughly chopped
- 1/2 cup peanuts, roasted, unsalted
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon lime juice, freshly squeezed
- 1/2 cup water
- 1/4 cup fresh coriander, chopped, for garnish
- as needed steamed jasmine rice, for serving
Instructions
- 1
Place the cubed beef into the slow cooker pot.
⏱️ 2 min - 2
Add the massaman curry paste, coconut milk, chopped onion, fish sauce, brown sugar, and water to the slow cooker. Stir well to combine, ensuring the beef is coated in the sauce.
⏱️ 5 min - 3
Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours, until the beef is tender.
⏱️ 240 min - 4
After the initial cooking time, add the peeled and chunked potatoes to the slow cooker. Stir gently to submerge them in the curry sauce.
⏱️ 3 min - 5
Continue to cook on low for another 1-2 hours, or on high for 30-60 minutes, until the potatoes are tender.
⏱️ 60 min - 6
Stir in the roasted peanuts and fresh lime juice. Taste and adjust seasoning if necessary, adding more fish sauce or brown sugar to your preference.
⏱️ 3 min - 7
Serve the Slow Cooker Beef Thai Massaman Curry hot over steamed jasmine rice, garnished with fresh coriander.
⏱️ 2 min