What is in Massaman Curry paste?

Massaman curry paste has: long red Thai chilies, red shallots, garlic, galangal, lemongrass, coriander root, salt, peanuts, coriander seeds, cumin seeds, cloves, nutmeg, mace, cassia bark, and cardamom pods.

What cut of beef should I use?

Stew meat, which is actually cuts of chuck or round, is the best for this recipe in the slow cooker. Boneless beef shank or flank will also work.

Does coconut milk curdle in a slow cooker?

The coconut milk may separate, but it doesn’t usually in my slow cooker. If it does separate, it’s still perfectly fine to eat, and you can try to mix it well at the end.

Is Massaman Curry Indian or Thai?

Massaman curry is a Thai dish with Indian roots.

Is Massaman Curry always beef?

In Thailand, typically you find Massaman curry made with chicken, but beef is also found in some regions.

What are the benefits of using a slow cooker?

Slow cookers use less electricity than an oven . Because of the long, low-temperature cooking, slow cookers help tenderize less-expensive cuts of meat . Allow for one-step prep , and putting all the ingredients in the slow cooker saves cooking and cleanup time.

Slow Cooker Massaman Beef Curry

Name: Slow cooker massaman beef curry
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1/2 cup homemade or storebought Massaman curry paste; 1 can coconut milk; 3 lbs lean beef stew meat, chopped into bite sized pieces; 4 white, waxy potatoes, cut into 2-inch-ish cubes; 1 sweet potato (peeled or unpeeled, cut into 2-inch-ish cubes); 1 small white onion, cut into strips; 1/2 cup peanuts; 2-3 tbsp fish sauce; 1-2 tsp sugar; 1-2 tbsp tamarind paste

Description

All the cozy flavors of Thai Massaman curry, but with the ease of the crockpot! Thai curry paste, beef, onion and potatoes, the best way to warm up a cold night!

Ingredients

Units Scale

1/2 cup homemade or storebought Massaman curry paste
1 can coconut milk
3 lbs lean beef stew meat, chopped into bite sized pieces
4 white, waxy potatoes, cut into 2-inch-ish cubes
1 sweet potato (peeled or unpeeled, cut into 2-inch-ish cubes)
1 small white onion, cut into strips
1/2 cup peanuts
2-3 tbsp fish sauce
1-2 tsp sugar
1-2 tbsp tamarind paste

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Instructions

Mix together 1/2 cup homemade or store-bought Massaman curry paste and 1 can coconut milk in your crockpot.

Add 3 lbs lean beef stew meat, 4 white, waxy potatoes, 1 sweet potato, and 1 small white onion. I like to cook it low and slow for 8 hours, but cooking it on high for 4-6 hours works fine too.

Once it’s done, sprinkle 1/2 cup peanuts over it, then add 2-3 tablespoons fish sauce, 1-2 teaspoons sugar, and 1-2 tablespoons tamarind paste, to taste.

Serve with jasmine rice and your favorite veggie dish like Thai Vegetable Stir-Fry!

Notes

Recipe Tips & Tricks

Make sure you chop all the veggies around the same size, so they all finish cooking around the same time, so you don’t have some hard chunks, and some overly mushy chunks.
Don’t open the slow cooker lid while it’s cooking. The heat escapes, and then it takes longer to cook.
My Thai Hubby doesn’t like thick Massman curry, but some people do!
- If the curry sauce is thinner than you want, transfer the curry sauce to a pan, and bring it to a gentle boil.
- Mix together 2 tbsp of cornstarch with ¼ cup of water. Pour it into the boiling curry sauce, and stir until it thickens.
- Feel free to add more water cornstarch mixture if it’s not thickening enough to your liking.

Additions and Substitutions

Beef substitute: You can use other meat, such as chicken or pork, but if using chicken I recommend chicken thighs which stay more moist if cooked for a long time.
Tamarind Substitute: Lime juice, or just leave it out.
Fish Sauce Substitute: Soy sauce + a dash of vinegar + a pinch of salt
Massaman Curry Paste Substitute: Thai Yellow curry paste is very similar, or make your own Massaman curry paste.

Storage & Reheating

Fridge and Freezer: According to the FDA Food Code, prepared perishable foods, like Massman Curry, are good for:
- Fridge: 3-7 days
- Freezer: 2-3 months
Reheat Frozen Massaman Curry: We prefer to defrost it overnight in the fridge. Or you can defrost and reheat in a microwave on a low (20% setting). Or warm it in the oven or pan.

PS. If you make this recipe and love it, would you leave a quick comment and rating? Your reviews help other readers discover the recipes families keep coming back to and that build connection around the table. Thank you so much, dear!

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Thai