Easy Slow Cooker Beef Massaman Curry

My Easy Slow Cooker Beef Massaman Curry is a crockpot version of a takeaway favourite. A delicious aromatic curry of tender beef, fragrant spices, creamy coconut milk and baby potatoes. And all from an easy crockpot dump and go recipe.

You need only ten minutes prep time and a handful of ingredients for this easy Thai curry inspired recipe. No pre cooking – just add all your ingredients and let the slow cooker do its magic. Minimal clean up with just one slow cooker pot to wash up.

My take on a Thai classic, adapted for the slow cooker, retains all the flavour of a traditional Massaman curry. I’ve used a ready made Massaman paste but added tamarind, Kaffir lime leaves and star anise for that special umami flavour. I’ve also provided plenty of tips for cooking this incredibly flavourful beef curry.

Perfect for a mid week meal, a Friday night curry or a weekend treat. Regardless of the time and place, this is one curry you’ll want to make again and again. So go on, treat yourself to a cosy night in with a bowl of homemade Slow Cooker Beef Massaman Curry.

I love to serve homemade versions of our takeaway favourites made in a slow cooker. From Beef Madras to Chicken Balti or Chicken Jalfrezi to Kerala Beef, we’re spoilt for choice. I hope you enjoy my Slow Cooker Beef Massaman as much as we do.

Why you’ll love this recipe

Here’s why this is the best Easy Slow Cooker Beef Massaman recipe.

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• Authentic Massaman flavours – we’re not talking just any old generic beef curry. Layers of authentic Thai restaurant flavours but in your own home. A few added spices and crunchy peanuts boost the convenience of a ready made curry paste to another level. That’s the secret to the best slow cooker beef Massaman made from scratch at home.
• Easy to make – 10 minutes prep, no precooking required ! An easy dump and go slow cooker recipe, perfect for busy days when prep time is limited.
• Flavour packed – tender chunks of fall apart beef and potatoes in a fragrant creamy sauce. A real crowd pleaser and easy on the pocket too.

What equipment do I need ?

A 4 to 6 person slow cooker – I used my 4.7 litre slow cooker

What ingredients do I need ?

Beef – I used large diced chunks of braising steak. Any beef labelled as suitable for stewing, such as chuck steak.
Cornflour – used to coat the beef chunks and works as a thickener for the curry sauce.
Baby potatoes – often called salad or new potatoes are a waxy potato and keep their shape during the slow cooking.
Onions – I’ve used brown onions, thinly sliced.
Massaman paste – I’ve used a ready made Tesco Massaman Paste.
Fish sauce – essential in Thai cooking and replaces salt.
Tamarind – I find Tamarind paste easier to use than Tamarind pulp. If you prefer you can use lemon juice instead of Tamarind.
Sugar – I’ve used brown sugar for a molasses flavour.
Star anise – just a half to compliment the ready made paste.
Kaffir lime leaves – I was able to get them from a supermarket. But if you can’t find any near you, add the zest of half a lime.
Coconut milk – I used full fat coconut milk. Low fat coconut milk tends to make for a watery curry.
Beef stock – I used a Knorr Rich Beef Stock Pot.

How to make Slow Cooker Beef Massaman Curry

• Coat the beef in cornflour.
• Arrange the sliced onion and potatoes in the base of the slow cooker followed by the beef, lime leaves, star anise and peanuts.
• Whisk the rest of the ingredients in a jug until smooth, pour into the slow cooker and set to cook.

It really is as easy as that.

Serve with boiled rice, fresh coriander and a sprinkling of chopped peanuts

Top Recipe Tips

• The potatoes take longer to cook than the beef, so make sure you put the potatoes and onions in the bottom of your slow cooker. Potatoes in the bottom of the slow cooker, nearest to the heating element, will cook more evenly and absorb all those delicious massaman flavours.
• Best cuts of beef to use – chuck steak or braising steak from the shoulder and upper limb of the animal. Plenty of collagen and intramuscular fat in chuck means the longer you cook it, the more tender and juicy it becomes.
• Large chunks of beef are best – big pieces don’t cook too quickly and dry out. Beef Massaman needs time for the flavour to develop.
• Use Tamarind paste and Kaffir lime leaves if you can, they are available in most large supermarkets. They add a special touch and really lift the flavour of your massaman curry.
• Don’t forget the peanuts – they give a rich taste and that essential nutty crunch for an authentic massaman flavour.

Can I store it ?

Yes, you can! Cool the curry completely, then portion into airtight food safe containers. Beef Massaman can be kept in the fridge for up to three days. If freezing, bear in mind the potato changes a little in texture. Generally, if we have any leftovers, we prefer to avoid the freezer and just eat them later.
Reheat in a pan on the stovetop on a medium heat for about 10 minutes, stirring occasionally. Check the beef is piping hot all the way through.

More homemade fakeaway curry recipes…

• Beef Madras Curry
• Slow Cooker Chicken Jalfrezi
• Kerala Chicken Curry
• Kerala Style Beef Curry
• Chicken Balti

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