If you’re looking for a good beef curry then look no further then this slow cooker Massaman curry. It’s packed full of flavor thanks to an amazing homemade curry paste.
It’s best to use a tough cut of beef for this recipe since we will be cooking it for a very long time. Once it’s finished cooking you will be left with delicious tender pieces of beef in a rich flavor packed sauce.
Rice is the perfect accompaniment for this dish but you can use noodles, potato mash or basically anything you want. You could even fry up some delicious crunchy chips. If you have the time then I highly recommend trying out some creamy coconut rice, it can be done in a rice cooker or over the stove.
If you’re trying to think of a side dish to go with slow cooker massaman curry then pappadams are certainly a great side. Otherwise you could go some freshly baked naan that you can either make yourself or buy at the local store.
This recipe has quite a few ingredients since we’re making the curry paste from scratch but it’s totally worth it as the end result is simply amazing. The slow cooking process will help draw out as much flavor from the all ingredients whilst at the same time cooking the beef down until it’s tender.
If you don’t want to make your own curry paste then you can easily replace it with a store bought variety instead. You can find masaman curry pastes at any good supermarket or online at places such as Amazon.
The video at the middle of this page will show you all the steps to making this delicious slow cooker curry and how it should look throughout preparation and cooking. It’s short, snappy and won’t take up too much of your time.
Slow Cooker Massaman Curry Recipe
500g (1 lb.) potatoes, large cubes
2 onions, quartered
2x 340ml (11 fl oz.) cans coconut cream
1 tsp. tamarind concentrate
¼ cup brown sugar
Massaman Curry Paste
2 tsp. garlic, crushed
2 Tbsp. lemon grass, chopped
1 Tbsp. dried red chilies, crushed
1 Tbsp. coriander seeds
1 Tbsp. cumin seeds
3 cardamom pods
½ tsp. nutmeg, ground
¼ tsp. cloves, ground
¼ tsp. black peppercorns
2 tsp. shrimp paste
2 Tbsp. water
2 Tbsp. water
In a frypan over high heat, quickly brown the beef. Once browned put to the side.
Next, in the same frypan, add 1 Tbsp. oil, the curry paste and cook until fragrant.
In a slow cooker, add the beef, curry paste, potatoes, onion, coconut cream, tamarind concentrate and the brown sugar. Mix until the sauce and paste is well combined.
Cook on low for 8-12 hours.
Mix together the cornstarch and water until it forms a paste. Mix into the slow cooker and cook for a further 15 minutes or until thickened slightly.
Season with salt & pepper.
Serve & enjoy
Since we’re cooking the coconut cream for a long time there is a chance that it will split. Adding a cornstarch and water mix towards the end will help bring it all back together.
If you want to add more vegetables to this slow cooker massaman curry then try adding some bell peppers or celery as they both work really well in this curry.
You’re able to skip frying the curry paste and beef if you want to save on time. There will be some differences in the final dish but nothing too drastic.
After the initial 8 hours of cooking you might want to skim any fat off the top of your curry. Do this before mixing in the cornstarch paste.
If you’re wondering what kind of calories are in this Massaman beef curry then you can find this information right below. Keep in mind this information only takes into account the curry itself and not any extras such as rice or naan bread. It was also calculated using an online tool so it may not be super accurate.
If you’re not really feeling like beef then I have a ton of chicken curries that you should check out. A couple of my personal favourites is the chicken tikka masala or the spicy peanut chicken curry, both are equally pretty amazing.
This slow cooker Massaman curry is certainly delicious and I really hope that it comes out to be as great as it did for me. If you have some tips on improving this recipe or anything else then feel free to leave a comment below.