Slow Cooker Massaman Beef Curry

Slow Cooker Massaman Curry is an easy, fulfilling comfort food that has delicious layers of flavors from two worlds - Thai and Indian cuisine.

If you love beef recipes you should try these readers' favorite recipes: Beef Enchilada Casserole, Old Fashioned Hamburger Casserole, and Ground Beef And Cabbage.

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Ingredients for Massaman Curry

• Beef – Chuck roast is the best choice because it has just the right balance of marbling and leanness for a slow-cooked curry. Avoid pre-cut stew meat, as it can sometimes have too much fat. If you get a large roast, trim it yourself and freeze any extra for future recipes.
• Red curry paste – Different brands have varying spice levels, so start with 2-3 tablespoons and adjust based on your preference. If you love extra heat, you can always add more at the end.
• Cinnamon – The cinnamon stick infuses the curry with warmth, but if you're sensitive to the flavor, use only ½ teaspoon of ground cinnamon or skip it entirely. You’ll still get a rich blend of spices from the curry paste.
• Kaffir lime leaves – These are optional but add a lovely citrusy aroma. If you can find them, toss them in with the broth and spices for a more authentic flavor.
• Beef broth – Start with 1 cup and add up to ½ cup more if needed for a thinner curry. This is a matter of preference, so adjust based on how thick you like it.
• Coconut milk – Full-fat coconut milk gives the curry a creamier, more luxurious texture. If you want a thicker consistency, reduce the amount of broth and let the coconut milk shine.

How To Make Massaman Beef Curry

Prepare your meat by trimming the excess fat off and cutting the beef into 1 ½ inch cubes. Season the meat with salt and pepper.

Heat up vegetable oil in a large heavy bottom pan over medium-high heat. Sear the beef chunks until well golden brown (about 4 minutes on both sides is enough).

Don’t overcrowd the pan, you’ll need to do this in batches, carefully cleaning the surface of the pan with a paper towel if necessary and adding more oil before the next batch.

Don’t change the heat temperature and don’t overcook the beef. Transfer to 4.5-quart slow cooker. 

Add chopped potatoes, carrots.

In the same pan (cleaned slightly with a paper towel), saute onion until softened and add red curry paste and garlic. Saute 2 minutes more on medium-low. Transfer to slow cooker.

Add spices, broth, lime juice, coconut milk, cinnamon stick, a handful of cilantro leaves to the slow cooker. If using kaffir leaves, add them now.

Cook on LOW for 8 hours or HIGH 4 hours. After that taste for seasoning and add more salt/pepper if necessary.

Top with green beans and cook on HIGH for another 15 minutes or LOW for 30 minutes. Taste for seasoning again.

Garnish Massaman Beef Curry with plenty of fresh herbs such as cilantro, mint, parsley, lime wedges, more crushed red chili flakes, peanuts. Serve as it is with bread, grains, rice. 

Curry Tips

• Thickening the curry. If you want a thicker Massaman curry, use less broth and increase the coconut milk. Another option is to mix 1-2 tablespoons of cornstarch with water and stir it into the slow cooker during the last 15 minutes of cooking.
• If the curry is too thin, let it simmer uncovered for a bit longer, or mix in a cornstarch slurry (1-2 tablespoons cornstarch + water) to thicken it up.
• Searing the beef. Don’t skip this step! Browning the meat first locks in flavor and gives the curry a deeper, richer taste. Work in batches so you don’t overcrowd the pan.
• Layering flavors. After sautéing the onions, make sure to toast the curry paste in the pan for 1-2 minutes before adding it to the slow cooker. This helps release the oils and intensifies the flavors.
• Serving suggestion. This curry is delicious on its own but even better with rice, naan, or crusty bread to soak up the sauce. Garnish with fresh cilantro, roasted peanuts, and a squeeze of lime for a bright, flavorful finish.

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Recipe Card

Massaman Beef Curry

Julia

Slow Cooker Massaman Beef Curry is an easy, fulfilling comfort food that has layers of flavors from two worlds - Thai and Indian cuisine. Beautifully fragrant, creamy, mildly spicy, and can be eaten on its own with just a slice of bread!

4.50 from 2 votes

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine Indian, Thai

Servings 6 portions

Calories 547 kcal

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INGREDIENTS

  

1x2x3x

• ▢ 1 tablespoon vegetable or coconut oil
• ▢ 1 ½ - 2 lb chuck roast, trimmed and cut into 1 ½ inch chunks
• ▢ 1 large yellow onion, cut into half-moons, about ¼ inch thick
• ▢ 4 tablespoon red curry paste
• ▢ 3 larger garlic cloves, finely chopped
• ▢ 1 13.5 oz coconut milk
• ▢ 1 ½ cup potatoes, peeled, cut into bite-size chunks
• ▢ 2 medium carrots, cut into half-moons, about ½ inch thick
• ▢ ½ cup green beans, fresh or frozen, ends trimmed
• ▢ 1 ½ tablespoon lime juice
• ▢ 1 teaspoon ground coriander
• ▢ 1 teaspoon ground cumin
• ▢ 1 cup beef broth, add another ½ cup if needed
• ▢ 1 teaspoon soy sauce, gluten-free if using
• ▢ 1 pinch of ground nutmeg
• ▢ 1 pinch of red chili flakes
• ▢ 1 tablespoon brown sugar or coconut sugar
• ▢ 1 cinnamon stick
• ▢ 2 tablespoon cilantro leaves
• ▢ 2 Kaffir leaves, optional

For Garnish

• ▢ Chili flakes
• ▢ Lime wedges
• ▢ Fresh cilantro
• ▢ Roasted peanuts

INSTRUCTIONS

 

• Prepare your meat by trimming the excess fat off and cutting the beef into 1 ½ inch cubes. Season the meat with salt and pepper.
• Heat vegetable oil in a large heavy bottom pan over medium-high heat. Sear the beef chunks until well golden brown (about 4 minutes on both sides is enough). Don’t overcrowd the pan, you’ll need to do this in batches, carefully cleaning the surface of the pan with a paper towel if necessary and adding more oil before the next batch. Don’t change the heat temperature and don’t overcook the beef. Transfer to slow 4.5-quart cooker.
• Add chopped potatoes, carrots.
• In the same pan (cleaned slightly with a paper towel), saute onion until softened and add red curry paste and garlic. Saute 2 minutes more on medium-low. Transfer to slow cooker.
• Add spices, broth, lime juice, coconut milk, sugar, soy sauce, cinnamon stick to the slow cooker. If using kaffir leaves, add them now.
• Cook on LOW for 8 hours or HIGH 4 hours. After that taste for seasoning and add more salt/pepper if necessary. Top with green beans and cook on HIGH for another 15 minutes or LOW for 30 minutes. Taste for seasoning again.
• Garnish Massaman Beef Curry with plenty of fresh herbs such as cilantro, thai basil, mint, parsley, lime wedges, more crushed red chili flakes, peanuts. Serve as it is with bread, grains, rice.

NOTES

• Beef: Any chuck roast or round cut works great for Massaman curry. I buy meat from my local butcher to ensure it’s fresh and just right for the recipe. Avoid pre-cut stew meat as it often has too much fat. If you get a big chuck roast, cut what you need for this curry and freeze the rest.
• Red curry paste: Different brands can vary in spice, so start with 2-3 tablespoons. Adjust to your preference.
• Cinnamon: If you don’t like strong cinnamon flavor, use just ½ teaspoon or skip it. The cinnamon stick will blend into the curry, adding a subtle flavor common in Indian dishes.
• Additions: Kaffir leaves add a nice lime flavor if you have them on hand.
• Beef broth: Use 1 cup beef broth, but add an extra ½ cup for a thinner curry, based on your preference. Full-fat coconut milk adds a rich, creamy texture.
• Slow cooker: A 4.5-quart slow cooker is perfect for 5-6 portions, or up to 7-8 with rice. After 7 hours, check the beef for tenderness, then add green beans and cook for 15-20 minutes more.
• What beef is best for curry? The best beef for curry is one that’s tender and cooks well in stews or pot roasts. Chuck roast is ideal since it’s lean but well-marbled, making it easy to get tender beef chunks.
• How to thicken your curry: To thicken the curry, use less broth and more coconut milk. Alternatively, mix 1-2 tablespoons of cornstarch with water, then stir it into the curry towards the end. Cook on high for 15 minutes to thicken.

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NUTRITION

Calories: 547kcal

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Note: Nutrition information is estimated and varies based on the products used.

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