Slow Cooker Beef Massaman Curry Recipe

I love crafting hearty dishes, and this beef Massaman curry ranks among the best slow cooker recipes I’ve made. Searing tender beef cubes and infusing homemade curry paste, garlic, and coconut milk with sweet and white potatoes creates an irresistibly enticing blend. I am excited to share this unique creation.

I’ve always been on the lookout for recipes that mix bold flavors with simplicity and this Slow Cooker Beef Massaman Curry is one of those rare finds. I started by searing 2 lbs of beef chuck cubes in 2 tbsp of vegetable oil until they had a nice brown crust.

Then I tossed in a large sliced onion with 3 garlic cloves minced roughly. The magic kicked in when I added my homemade 2 tbsp Massaman curry paste along with a can of coconut milk, beef broth, and a medley of cubed white and sweet potatoes.

I also threw in a cinnamon stick, 2 bay leaves, 1 tbsp tamarind paste, 2 tbsp fish sauce, and 1 tbsp brown sugar to intensify the flavors. Finally, I sprinkled in some roasted unsalted peanuts.

This recipe draws from some of my favorite slow cooker and Indian-inspired meals. Trust me, when it simmers for hours the flavors all meld together in a way thats truly irresistible.

Why I Like this Recipe

I like this recipe because it makes the beef so tender that it almost melts in your mouth after slow cooking it whole day. I also love the way the Massaman curry paste mixes with coconut milk, fish sauce, tamarind paste and even a little brown sugar to bring out a perfect blend of spicy and sweet flavors. I really appreciate how the white potatoes and sweet potatoes add different textures and a nice heartiness that makes me feel warm and comforted every time i eat it. Lastly, the inclusion of roasted unsalted peanuts and simple garnishes like cilantro makes every bite a little adventure in flavor that keeps me coming back for more.

Ingredients

• Beef chuck: Provides protein and iron.

  It gives the curry a deep, hearty flavor.

• Onion: Full of fiber and antioxidants.

  They soften in slow cook, adding natural sweetness.

• Garlic: Brings a robust flavor boost.

  It’s good for overall health and adds a punch.

• White potatoes: A solid source of carbohydrates.

  They help bulk out the dish and soak up spices.

• Sweet potatoes: Offer natural sweetness and more fiber.

  They add vitamins and a tangy twist.

• Coconut milk: Delivers rich creaminess and healthy fats.

  It gives the curry a tropical zest.

• Roasted unsalted peanuts: Adds crunch alongside protein and healthy fats for texture.

Ingredient Quantities

• 2 lbs beef chuck, cut into 1-inch cubes (season with salt and pepper)
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 tbsp homemade Massaman curry paste
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 2 medium white potatoes, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup roasted unsalted peanuts
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp brown sugar
• 1 cinnamon stick
• 2 bay leaves
• Optional: chopped cilantro for garnish

How to Make this

1. Start by seasoning the beef cubes with a good pinch of salt and pepper then heat up the vegetable oil in a large skillet on medium-high heat.

2. Brown the beef cubes in batches until they get a nice color, then transfer them into the slow cooker.

3. In the same skillet, toss in the sliced onion and minced garlic and cook for a couple of minutes until they start to get soft.

4. Mix in the homemade Massaman curry paste and stir it well, letting it cook for about a minute to release the flavors.

5. Pour in the coconut milk and beef broth while scraping up any bits stuck to the bottom of the pan, then transfer this sauce to the slow cooker.

6. Add the cubed white potatoes and sweet potatoes along with the roasted unsalted peanuts, fish sauce, tamarind paste and brown sugar.

7. Drop in the cinnamon stick and bay leaves and give everything a gentle stir to combine all the flavors.

8. Cover the slow cooker and let it cook on low for 7 to 8 hours until the beef is really tender.

9. Once done, remember to remove the cinnamon stick and bay leaves before serving.

10. If you like, sprinkle some chopped cilantro on top and serve hot with your favourite rice.

Equipment Needed

1. Large skillet – used to brown the beef cubes and cook the onions and garlic
2. Slow cooker with lid – essential for simmering all the ingredients for several hours
3. Chef’s knife – needed to cut through beef, onions, garlic, potatoes, and sweet potatoes
4. Cutting board – important for chopping the meat and veggies safely
5. Measuring spoons and cups – for accurately portioning the curry paste, fish sauce, tamarind paste and brown sugar
6. Wooden spoon or spatula – to stir the ingredients and scrape the bits off the skillet
7. Tongs – helpful for transferring the beef cubes from the skillet to the slow cooker

FAQ

Slow Cooker Beef Massaman Curry Recipe Substitutions and Variations

• If you cant find beef chuck, you might use lamb stew meat, it gives a nice twist to the curry.
• If vegetable oil isn’t available, canola oil or even sunflower oil work just as fine.
• Don’t have fish sauce? Try using soy sauce or Worcestershire sauce for that similar savory flavor.
• Missing homemade Massaman curry paste? You can swap it with a store-bought version or blend a Thai red curry paste with extra spices.
• If you’re out of coconut milk, you can use coconut cream thinned slightly with water as a good substitute.

Pro Tips

1. When browning the beef, do it in small batches so you actually get a good sear. If you overcrowd the pan the meat steams instead of browning and you lose that extra flavor kick.
2. After searing the beef, be sure to scrape the pan to mix in all those caramelized bits into your curry sauce, thats where so much flavor hides and really brings the dish together.
3. Give the curry paste a minute or so to cook with the onions and garlic. It might sound extra, but letting the spices bloom in the oil makes the sauce taste much richer.
4. Always taste and adjust the seasoning before serving; if you think it needs more tang, add a little extra tamarind or fish sauce, it can change everything for the better.