Massaman Beef Curry
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!
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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
- 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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 547kcal
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