Beef massaman curry (slow cooker)

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4.67 from 3 votes

Beef massaman curry (slow cooker)

A deliciously aromatic Thai curry, perfect for cooler weather.

Prep Time10

Cook Time8 20

Total Time8 30

Course: Main Course

Cuisine: Thai

Servings: approx

Calories: 705kcal

Author: Caroline's Cooking

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Ingredients

2 ½ lb chuck beef or stew beef, in medium dice
1 ½ onions
1 ½ lb potatoes
3 tablespoon vegetable oil or other non-aromatic oil eg canola, groundnut
½ cup massaman curry paste
14 ½ oz coconut milk
3 tablespoon fish sauce
1 teaspoon brown sugar or palm sugar
2 cinnamon sticks
4 cardamon pods
2 star anise
¼ cup water may not need, or not need all
¼ cup peanuts

US Customary - Metric

Instructions

If not already diced, cut the beef into approx 2-3in/5-7cm cubes. Cut the onion into thin slices or a medium dice and cut the potatoes into large dice (similar size or slightly smaller than the beef chunks).
Warm roughly half of the oil in a large skillet/frying pan over a medium-high heat and brown the meat in batches on all side. Transfer to the slow cooker as it is ready. Repeat until it is all done.
Add the remaining oil to the pan and reduce the heat a little. Add the onion and massaman curry paste and cook a couple of minutes until the onion is starting to go translucent and the curry paste is aromatic but not burning.
Transfer the onions and paste to the slow cooker. Add a little of the coconut milk to the skillet to get all the last little bits of the curry paste off. Pour into the slow cooker along with the rest of the coconut milk, potatoes, fish sauce, sugar, cinnamon sticks, cardamon, star anise, water (if needed - you want the beef to be almost covered once you stir everything in) and peanuts.
Give everything a gentle stir then cook on low for approx 8 hours. The beef should be really tender but not falling apart. Mix slightly as the sauce towards the bottom will be thicker than at the top, but take care not to break up the potatoes. Serve over rice.

Video

Notes

I'd highly recommend making your own massaman curry paste, if you have time (can be done ahead) - you'll need around half of the paste recipe for this, possibly a little more.

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