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Slow Cooker Massaman Beef Curry Recipe

Slow Cooker Massaman Beef Curry
  • Prep time: 20 Minutes
  • Cook time: 8 Hours & 20 Minutes
  • Total time: 8 Hours & 40 Minutes
  • Serves: 8

Ingredients

  • 1 kg (2.2 lb) beef, cubed
  • 500 g (1.1 lb) potatoes, large cubes
  • 2 onions, quartered
  • 640 ml (21.6 fl oz) coconut cream
  • 1 tsp tamarind concentrate
  • ¼ cup brown sugar

Massaman Curry Paste

  • 3 shallots, diced
  • 2 tsp garlic, crushed
  • 2 Tbsp lemongrass, 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

To Thicken

  • 2 Tbsp cornstarch
  • 2 Tbsp water

Instructions

  1. Firstly, blend the curry paste ingredients in a blender until paste-like.
  2. In a frypan over high heat, quickly brown the beef. Once browned, put to the side.
  3. Next, in the same frypan, add 1 Tbsp oil, the curry paste and cook until fragrant.
  4. 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 are well combined.
  5. Cook on low for 8-12 hours.
  6. Mix the cornstarch and water until it forms a paste. Mix into the slow cooker and cook on high for a further 15 minutes or until thickened slightly.
  7. Season with salt and pepper.
  8. Serve & Enjoy.

Recipe Tips

  • Tamarind can be replaced with lime juice if you are unable to get your hands on any.
  • Since we cook 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, try adding some bell peppers or celery. Both of these vegetables works well in this curry.
  • You can skip frying the curry paste and beef if you want to save time. There will be some differences in the final dish, but nothing too drastic.
  • After the initial eight hours of cooking, you might want to skim any fat off the top of your curry. Do it before mixing in the cornstarch paste.

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