How to cook massaman curry in a slow cooker?

To cook a delicious slow cooker beef massaman curry , start by searing the beef until browned. Mix massaman curry paste with coconut milk and chicken stock to create the sauce. Layer the beef, potatoes, and onions in your slow cooker, then pour the sauce over the top. Add cinnamon sticks and star anise for extra depth. Cook on low for 8 hours or high for 4 hours , until the beef is fall-apart tender.

What is the secret ingredient in massaman curry?

The true secret to slow cooker beef massaman curry lies in the Maesri Massaman Curry Paste . It’s a rich blend of Thai spices and aromatics like lemongrass, cardamom, cinnamon, cloves, and dried chili. Combined with coconut milk, this paste creates the signature creamy, spiced flavor. Whole cinnamon and star anise add subtle warmth and make the dish unforgettable.

Can I put coconut cream in a slow cooker in Australia?

Yes, you absolutely can use coconut cream in a slow cooker in Australia. It works well in slow cooker beef massaman curry , adding extra creaminess and richness. Just make sure to stir it into the sauce mixture at the beginning of cooking, and always use unsweetened coconut cream for savory dishes.

How to make beef curry in the slow cooker?

Making beef curry in the slow cooker is easy. Choose a good slow-cooking cut like chuck or gravy beef. Sear the beef for flavor, layer it with vegetables like potatoes and onions, and pour over a curry sauce made from paste, coconut milk, and stock. Let it cook low and slow until the beef is tender and the sauce thickens. The result is a flavorful, comforting curry with minimal effort.

Slow Cooker Beef Massaman Curry: A Thai-Inspired Comfort Dish from My Heart to Yours

Description

Creamy, tender Thai-inspired beef massaman curry made effortlessly in the slow cooker.

Ingredients

Scale

2 tbsp olive oil

1 kg (2 lb 3 oz) chuck (braising/casserole) steak (no need to cut, can be left whole – you can use any beef suitable for slow-cooking, like gravy beef or oyster blade)

1 x 114 g (4 oz) can Maesri Masaman Curry Paste (important see note 1)

1 cup (250 ml) chicken stock or 1 cup (250 ml) water + 1 stock (bouillon) cube ( see note 2)

400 ml (131/2 fl oz) coconut milk

8 small potatoes (any variety) or 4 large potatoes, cut into 2 cm (3/4 inch) chunks (peeling optional)

2 onions, sliced into thick wedges

1 tbsp fish sauce

1 tbsp sugar

1 tbsp lime juice

2 cinnamon sticks

1 star anise

Steamed jasmine rice

Roti or naan (see note 4)

2 tbsp crushed peanuts

¼ bunch fresh coriander (cilantro), leaves picked

1 large red chilli or 2 bird’s eye chillies, sliced (optional)

Lime wedges

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Instructions

Heat the oil in a large heavy-based frying pan over medium heat. Add the beef to the pan and cook for 3–4 minutes per side until browned. This step is important as it adds flavour. Set aside.
In a medium bowl, stir together the curry paste, chicken stock and coconut milk to form a sauce.
Add the fish sauce, sugar and lime juice (if using). Mix well to combine.
In your slow-cooker, layer the beef, potatoes and onion in that order.
Pour the sauce over the top. Don’t worry if some of the potatoes and onion are not submerged – they will melt into the sauce during the cooking process.
Add the cinnamon sticks and star anise (if using).
Slow-cooker – Cook on high for 4 hours or on low for 8 hours. If the beef is still firm at the end of the cooking time, continue cooking on high in 30-minute intervals. The beef should fall apart easily using a fork. Use tongs to gently pull it apart into smaller, bite-sized pieces to serve.
Pressure cooker – Cook on high pressure for 1 hour, then use quick release to release the pressure immediately. If the sauce looks a little thin, turn on the sauté function and simmer for 5–10 minutes with the lid off to reduce and thicken slightly. The beef should be fall-apart tender.
Serve the curry over steamed rice with roti or naan on the side. Top with crushed peanuts, coriander, chilli (if using) and lime wedges.

Notes

I use Maesri brand Masaman Curry Paste (note the spelling), which is available worldwide at the supermarket, from Asian grocery stores and online. As there are so few ingredients in this curry, it’s important that you are using the best possible paste. The result will be different if you use another paste.

Prep Time: 5 minutes
Cook Time: 8 hours (slow cooker) or 1 hour (pressure cooker)
Category: Dinner
Method: Slow Cooker, Pressure Cooker, Pan
Cuisine: American

Nutrition

Calories: 622