Slow Cooker Beef Massaman Curry

Beef massaman in a skillet with a wedge of lime ready to eat.

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.

5 from 7 votes

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Course: Main Course

Cuisine: Thai

Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings: people

Calories: 539kcal

Author: Sarah James

people

Equipment

1 slow cooker - 4 to 6 person (4.7 litre)

Ingredients

1 kg large chunks diced braising steak chuck steak
3 tbs cornflour / cornstarch
500 g baby potatoes
2 onions - thinly sliced
½ star anise
35 g unsalted roasted peanuts
4 fresh Kaffir lime leaves or zest of a lime
200 g Massaman curry paste I used 1 jar Tesco Massaman Paste
400 ml full fat coconut milk
250 ml beef stock I used 1 Knorr Rich Beef Stock Pot
2 tbs fish sauce
2 tbs tamarind
1 tbs brown sugar
Optional : freshly chopped coriander and roasted peanuts to serve.

Metric - US Customary

Instructions

Grease the inside of your slow cooker.
Toss the beef in the cornflour to coat.
Arrange the sliced onion and potatoes in the base of the slow cooker.
Place the beef, lime leaves, star anise and peanuts on the onion and potatoes.
In a jug, whisk together the curry paste, stock, coconut milk, fish sauce, tamarind paste and brown sugar.
Pour the jug contents over the curry ingredients already in the slow cooker.
Cover and cook for at least 8 hours on Low or 5 hours on High.
Serve with boiled rice, fresh coriander and a sprinkling of chopped peanuts.

Notes

Nutrition information is approximate and meant only as a guide.

Best cuts of beef to use

Chuck steak or braising steak - this comes from the shoulder and upper limb of the animal. Chuck has plenty of collagen and intramuscular fat which basically means the longer it’s cooked, the more tender and juicy it becomes.

You don’t have to stick to chuck steak. Beef labelled as stewing steak will breakdown into forkfuls of tender fall apart beef after long slow cooking.

Whatever cut of stewing beef you use, use big pieces so they don’t cook too quickly and dry out. Beef Massaman needs time for the flavours to develop.

Best type of potatoes to use

I use baby potatoes, often called salad or new potatoes. They are a waxy potato and keep their shape during the slow cooking. You can use larger waxy potatoes like Charlotte or Yukon Gold. Don't peel them, simply wash and cut into large chunks.

Substitutions

You can find Kaffir lime leaves in most large supermarkets but if you can't get them use the zest of a lime instead.

If you can’t find Tamarind paste where you live you can use lemon juice instead.

Storing and reheating.

Cool the beef massaman completely, then portion into an airtight food safe container. It can be kept for up to three days in the fridge or three months in the freezer.

Defrost in the fridge overnight if frozen. Reheat in a pan on the stovetop on a medium heat for about 10 minutes, stirring occasionally. Check the beef is hot all the way through.