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Slow Cooker Massaman Beef Curry

4.50 from 2 votes

· Last updated: by · 5 Comments · this post may contain affiliate links

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

massaman beef curry with garnishes in a bowl ready for serving

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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Massaman Curry Video

Slow Cooker

I used a 4.5-quart slow cooker, which easily makes 5-8 servings with rice. I cook it low and slow, checking the beef around 7 hours in. If tender, I add green beans, cook for 15-20 minutes, and serve.

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.
massaman beef curry on a wooden spoon close up shot

📋 You can find the full ingredient list in the Recipe Card below the article.

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.

chuck roast on a wooden board white marble background

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).

seared beef chunks in a pot of a slow cooker

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.

onion and red curry paste sauteing in a white pan

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.

spices on a small plate right before adding to the slow cooker pot on top of the beef and vegetables

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

coconut milk added to the beef, vegetables, spices in a slow cooker pot

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

green beans added to slow cooker massaman beef curry

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. 

My Favorite Tools

Massaman paste vs Red curry paste

>Massaman paste is milder and sweeter, with Indian-inspired spices like cinnamon, cardamom, and peanuts, giving it a rich, earthy flavor.

>Red curry paste is spicier and tangier, made with ingredients like dried red chilies, lemongrass, and shrimp paste for a more vibrant, pungent taste.

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.

Freezing and Storing

  • To Store. Let it cool completely, place the curry in airtight containers, refrigerate and consume within 2-3 days. Or freeze for 2-3 months.
  • After thawing, however, the texture will change slightly which is very common with cream sauce, ''milk'' based recipes. To restore its first look (as much as we can after thawing), and make it more creamy stir in fresh coconut milk or heavy cream when reheating.

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Recipe Card

massaman beef curry with garnishes in a bowl ready for serving
Julia

Massaman Beef Curry

4.50 from 2 votes
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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 portions
Course: Main Course
Cuisine: Indian, Thai
Calories: 547
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 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

Equipment

Method
 

  1. 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.
  2. 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.
  3. Add chopped potatoes, carrots.
  4. 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.
  5. Add spices, broth, lime juice, coconut milk, sugar, soy sauce, cinnamon stick to the slow cooker. If using kaffir leaves, add them now.
  6. 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.
  7. 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.

Nutrition

Calories: 547kcal

Video

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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Looking for easy slow cooker recipes? Try Pulled Chicken - perfect for meal prep!

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

Full Nutrition Disclaimer can be found here.

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Comments

  1. Marsha Gainey

    4 stars
    Delicious! Made a lot so I had lots of leftovers. The beef cubes were falling-apart-tender, and I cooked everything on Low for 6 3/4 hours. I used an entire pound bag of frozen green beans, more than the 1/2 cup called for. I adjusted the seasonings thusly: 3 T of red curry paste, 1 T low-sodium soy sauce, and 1 t of nutmeg. I couldn't find any Kaffir leaves. I served it over brown jasmine rice. This one-pot meal was well-seasoned and just-spicy enough. I took a chance making this because boneless beef chuck roasts are not cheap, and I am so glad I did! Definitely a keeper! http://www.what-marsha-eats.tumblr.com

    Reply

    • Julia | The Yummy Bowl

      Marsha! Thank you so much for sharing this! Delicious wasn't it?! I love kaffir leaves but true so hard to find unless in a specialized store. I find that adding more lime juice helps. Thank you so much for your positive feedback!

      Reply

  2. jess

    Looks amazing! Quick question: what if you have the massaman paste? Could I just use that instead of the red curry? If so, what would I add or do differently?

    Reply

    • Julia | The Yummy Bowl

      hi Jess, thank you so much! I really love the flavors in red curry paste, the red chilis dominate here quite a bit, which is more Thai-style. Massaman (authentic) has also red chilis, but less and has stronger flavors of cinnamon and cardamom, which are both closer to Indian cuisine. I am not sure but if using Massaman, I'd add some extra red chilis to the mix.

      Reply

  3. Julia

    5 stars
    If you love Thai food you will for sure enjoy this Slow Cooker Massaman Beef Curry.

    Reply
4.50 from 2 votes

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