Description
Indulge in the rich and aromatic flavors of this Slow Cooker Beef Massaman Curry. Tender chunks of beef simmered in a creamy coconut curry sauce with warm spices, served over jasmine rice for a comforting and satisfying meal.
Ingredients
Scale
Beef:
- 2½ pounds beef chuck or stewing beef, cut into 1½– to 2-inch cubes
- 2 tablespoons vegetable oil
Curry Sauce:
- ½ cup Massaman curry paste
- 1 (13.5 oz) can coconut milk
- 1 cup beef broth
Vegetables and Seasonings:
- 1 large onion, cut into wedges
- 1 pound baby potatoes, halved
- 2 carrots, sliced
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar or palm sugar
- 1 cinnamon stick
- 2 star anise pods
- 3 cardamom pods (optional)
- juice of 1 lime
Garnish and Serving:
- roasted peanuts for garnish
- fresh cilantro leaves for garnish
- cooked jasmine rice for serving
Instructions
- Prepare Beef: Season beef with salt and pepper. Brown beef in batches in a skillet over medium-high heat.
- Combine Ingredients: Whisk curry paste, coconut milk, and broth. Pour over beef in slow cooker. Add vegetables, fish sauce, sugar, and spices.
- Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 4–5 hours.
- Finish and Serve: Stir in lime juice before serving. Adjust seasoning and serve over jasmine rice, garnished with peanuts and cilantro.
Notes
- Browning the beef adds depth of flavor.
- Coconut cream can be used for a richer texture.
- Add tamarind paste for extra tang.
- To thicken sauce, remove lid or use a cornstarch slurry.
- Prep Time: 20 minutes (including browning)
- Cook Time: 6–8 hours on LOW or 4–5 hours on HIGH
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup curry with rice
- Calories: 678
- Sugar: 14 g
- Sodium: 820 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 110 mg
