Easy Slow Cooker Beef Massaman Curry Recipe (Video Included)

Love beef massaman curry? Me too! Originating in Thailand, this incredible recipe is CRAZY delicious, with fall apart beef, packed full of flavour and is basically a dish that you absolutely need in your life! And guess what? I’ve made it super simple for you to recreate using just your slow cooker. You don’t even have to brown the beef first. (Just like my slow cooker mongolian beef recipe.) I LOVE slow cooker recipes like that!

beef massaman curry in a white bowl

I personally don’t eat beef that often. It’s just not a favourite of mine and the Mr’s. That being said – we both ate a few bites of this beef massaman curry, looked at each other and said, “Oh my life, this is delicious!”

The beef just fell apart and the flavour was incredible! I can also tell you that my house smelt AMAZING when I walked in after a long day at work. I couldn’t have asked any more from this hearty and delicious dish.

beef massaman curry in a white bowl

The Mr even went in for seconds. (He never does that, EVER!) It’s honestly one of the tastiest things to ever emerge from my slow cooker. SO much flavour!! Speaking of, if you love seriously tasty Asian recipes, you have to check out my easy slow cooker chicken teriyaki recipe too. It’s just as amazing!

Back to the beef massaman curry though. This really is a great recipe to get you into Thai flavours without the serious heat that Thai dishes normally have. (I’ve been to Thailand – trust me, they love their heat!)

beef massaman curry in a white bowl

It can also be quite cheap for a beef dish. I used the lower priced pre-diced beef cuts and it still melted in my mouth. I believe that ‘low and slow’ cooking can turn even the cheapest cuts of meat into a delicious meal that everyone can enjoy. You can also now buy premade curry pastes which will save you loads of pennies not having to buy 20 different spices/herbs for your cupboard!

beef massaman curry in a white bowl

Never made a slow cooker beef massaman curry before? I’ve got some tips that I think may just help you out…

Beef Massaman Curry Recipe Tips

  • I highly recommend using coconut cream over coconut milk. The flavour is much richer and, no surprises, much creamier! It really does make a difference. If you need to use coconut milk however, only use 400ml as it’s much more runny.
  • Make sure your potatoes and beef are cut to approximately the same size. This just ensures even cooking throughout the whole batch.
  • When making the beef massaman curry sauce, I like to use a whisk to mix it. This guarantees even distribution of all the flavours and no lumpy bits.
  • Panicking that the sauce looks a bit pale? Don’t! It will become much darker during the cooking. It gets WAY more appetising I promise!
  • With the added potatoes, this curry is almost a meal in itself. That being said, you can serve it on it’s own, with some rice or dip in some naan bread. All options are totally yummy.
  • You’ll notice that I don’t add salt anywhere in this recipe. That’s for two reasons. 1. Fish sauce is very salty! 2. In Thailand, they don’t use salt to season their food. They use ingredients like fish sauce, fresh lemon or lime juice and freshly cracked black pepper if you want to add a little heat.
  • Be VERY careful with the fish sauce. It’s incredibly powerful stuff and you really don’t need a lot!
  • Beef massaman curry is a mild Thai curry. (So a good one to start your on your Thai flavour journey!) But if you like your curry a little hotter, finely chop a fresh red chili and add it in. You can even keep the seeds in if you want an extra fiery kick.
  • Want to know where to find massaman curry paste? I found a 200g jar in my local Tesco (in the UK.) I’m positive it’s readily available from other large supermarkets too.


beef massaman curry in a white bowl

Not ready to brave the fragrant flavours of Thailand? How about trying my simple slow cooker chicken curry recipe instead? Using more familiar flavours may be a good place to start if you’re a bit of a curry virgin.

Or are you ready to just dive straight in? Let’s go!

Easy Slow Cooker Beef Massaman Curry Recipe

Here’s what you will need to serve 4

  • 700g (1 lb 9 oz) Diced Beef
  • 2-3 tbsp Plain Flour
  • 320g (11 oz) Potatoes, Diced *
  • 1 Onion, Finely Chopped
  • 200g (7 oz) Massaman Curry Paste
  • 400ml (1 + 2/3 Cup) Chicken Stock
  • 500ml (2 Cups) Coconut Cream
  • 2 tbsp Fish Sauce
  • Juice of 1/2 a Lemon
  • 1 tbsp Light Brown Sugar
  • Cooked Rice, To Serve (Optional)
  • Chopped Coriander, To Serve (Optional)


Essential Equipment

  • 3.5 litre Slow Cooker


*I used Jazzy potatoes – they’re a bit like baby potatoes. Any kind will do though!


Firstly, coat the diced beef (700g | 1 lb 9 oz) in the plain flour (2-3 tbsp). Give it a really good mix to ensure everything is evenly and lightly coated. (You may find this easier in a bag – my method got a bit messy!)

beef coated in flour in a tray

Then , if you haven’t already, dice the potatoes (320g | 11 oz) and finely chop the onion (x 1). Try and keep the potatoes roughly the same sort of size as the diced beef if you can. Now place them into the slow cooker.

potatoes and onion in a slow cooker

Time to make the sauce! Lets add the massaman curry paste (200g | 7 oz), chicken stock (400ml | 1 + 2/3 Cup), coconut cream (500ml | 2 Cups), fish sauce (2 tbsp), lemon juice (1/2 lemon) and the brown sugar (1 tbsp) into a large bowl. Give it all a really good mix with a whisk to take out any curry paste lumps.

beef massaman curry sauce in a bowl

Pour that beautifully fragrant sauce into the slow cooker over the potatoes and onions. Then add in the coated beef. If any pieces are stuck together, just carefully pull them apart. Avoid the temptation to stir it and just place on the lid. Cook on low for 8 hours.

beef massaman curry sauce and beef in a slow cooker

beef massaman curry in a slow cooker

See – didn’t I tell you the colour would get darker and much more appetising? All that’s left to do is stir it well and serve. It’s entirely up to you whether you have it on it’s own, with some rice or with some naan bread (or similar) to dip into it. Sprinkle with a little chopped coriander if you’re feeling fancy.

beef massaman curry in a white bowl

How to Freeze Beef Massaman Curry

This is a freezable curry but it’s worth noting that the potatoes will change texture slightly once defrosted and reheated. They tend to become a little mushier. (Technical term!) I promise it will still taste just as delicious though.

Simply pour your curry into freezer bags or plastic tubs (I like to reuse the plastic tubs you get with chinese and curry takeouts) and make sure you cover the potatoes and beef in sauce to avoid freezer burn.

Defrost your beef massaman curry thoroughly in the fridge and use within 24 hours. To reheat, simply heat through in a saucepan over a low heat until piping hot.

beef massaman curry in a white bowl

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beef massaman curry in a white bowl

beef massaman curry in a white bowl

beef massaman curry in a white bowl

Easy Slow Cooker Beef Massaman Curry Recipe

Yield: 4 People
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Packed full of flavour, melt in the mouth beef and hearty potatoes, this beef massaman curry is not only very easy to make but incredibly tasty too!


  • 700 g Diced Beef
  • 2-3 tbsp Plain Flour
  • 320 g Potatoes, (Diced)
  • 1 Onion , (Finely Chopped)
  • 200 g Massaman Curry Paste
  • 400 ml Chicken Stock
  • 500 ml Coconut Cream
  • 2 tbsp Fish Sauce
  • Juice of 1/2 a Lemon
  • 1 tbsp Light Brown Sugar
  • Cooked Rice, (To Serve, Optional)
  • Chopped Coriander, (To Serve, Optional)

Essential Equipment

  • 3.5 litre Slow Cooker


  1. Coat the diced beef in the flour and set aside. Place the diced potatoes and finely chopped onion into the bottom of the slow cooker.
  2. To make the sauce, whisk together the massaman curry paste, chicken stock, coconut cream, fish sauce, lemon juice and brown sugar until runny and dissolved.
  3. Pour the massaman curry sauce over the potatoes and onions then add in the floured beef. Do not stir.
  4. Put on the lid and cook on low for 8 hours.


I used Jazzy potatoes (a little like baby potatoes) and pre diced beef for this recipe.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 703Total Fat: 33gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 87mgSodium: 636mgCarbohydrates: 72gFiber: 2gSugar: 48gProtein: 30g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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As featured on Southern Bite’s Meal Plan Monday #165

30 thoughts on “Easy Slow Cooker Beef Massaman Curry Recipe (Video Included)”

  1. Bev says:

    Well I made this for tea 24/10/20 and OMG it was absolutely gorgeous my son had two helpings and my daughter in law loved it. I’ll definitely be making it again. The only thing I did was to add some chilli flakes to it just to spice it up a bit more but it was lovely. Thank you for sharing your recipes.

    1. Emma says:

      Hi Bev. Oh you’ve absolutely made my day!! I’m SOOO happy you loved my recipe, thank you so much for taking the time to share your kind words with me 🙂 Emma x

      1. Bev says:

        Hi Emma it was so lovely I’m going to do a chicken curry can you recommend one of your recipes

        1. Emma says:

          Hi Bev, of course! My slow cooker chicken curry is very popular 🙂 Emma x

  2. Lynn Meyer says:

    Good day Emma .
    One can replace potatoes with sweet potatoes . It just give the food beautiful flavour .
    Thanks for the awesome program . I do not go to much into cooking . As I bake biscuits and Rusks Daily. Now I’m on to making doughnuts it is not the ring doughnut.Is there any change you or some one can advise how can I make this doughnut to make it so nice and light.
    There must be like air in the dough fried and when one bite into it. Thanks Lynn

    1. Emma says:

      Hi Lynn. I do have a good doughnuts recipe here https://kitchenmason.com/doughnuts/ You could just skip the step where you put the hole in and leave them whole instead. Emma x

  3. Hugo says:

    I was a bit miffed that the recipe says to coat the beef in flour and then just place it in the slow cooker? Why is it not sealed first?

    Once the beef is coated in flour, I heated a pan with a little oil and sealed the beef to get a nice browning on the outside – this adds so much flavour you would not believe! I then put it in the slow cooker with the sauce.

    I’d recommend adding this to your recipe as it makes it much more delicious.

    1. Emma says:

      Hi Hugo. I’m all for adding flavour where possible and sealing the meat first is a great idea! Thank you for sharing it with me 🙂 I, like many others, am guilty of cutting corners to save on time and pot washing – being a busy Mum with two jobs and all. I’m super happy you enjoyed the recipe though! Emma x

  4. Amy Otto says:

    Do I need to stir half way through cooking or do I leave the lid on and no stiring for the whole 8 hours?


    1. Miss KitchenMason says:

      Hi Amy. I left mine for the whole cooking time without stirring and it worked great 🙂 Emma x

      1. Amy Otto says:

        Perfect thanks for the quick reply. It smells delicious, can’t wait to eat it later 🙂 x

        1. Miss KitchenMason says:

          You’re very welcome Amy! Enjoy 🙂 Emma x

  5. Sorcha says:

    This recipe is so salty I have added some more potato to absorb it but have you any recommendations to get rid of the saltyness.

    1. Miss KitchenMason says:

      Hi there! Next time I would lay off some of the fish sauce if you don’t like things too salty. As for the already salty batch – it’s very difficult to remove that flavour once it’s in there. The only thing that may help now is to cut through the saltiness with a generous squeeze of fresh lime juice. I’m not 100% sure if it will work but it’s worth a shot! Emma x

  6. Tahnee says:

    What cut of beef would you use?

    1. Miss KitchenMason says:

      Hi Tahnee. I used cheap diced beef – nothing fancy. The beauty of slow cooking is it brings out the best from cheaper ingredients, making them delicious and melt in the mouth 🙂 Emma x

  7. Can I do this in a ordinary gas oven

    1. Miss KitchenMason says:

      Hi Les. I see no reason why not! I’m not sure what temperature I’d put it on exactly – definitely a low one though. I’d also make sure you cover it with a lid. Emma x

  8. Julie Camm says:

    Can you substitute the beef for chicken breast?
    I understand you’d probably need less cooking time.

    1. Miss KitchenMason says:

      Hi Julie. Yes! I see no reason why you can’t do that. As you said – I’d probably shorten the cooking time a little. Just keep an eye on it to make sure the chicken doesn’t get too dry. Emma x

  9. Jude says:

    Hi Emma,
    Could you leave out the potatoes and just use the beef, onions and sauce ?
    My family would like this with rice, but they’re not keen on potatoes 🥴

    1. Miss KitchenMason says:

      Hi Jude. I guess you could but I would increase the amount of beef and onions to try and soak up a little more of the liquid. Or maybe find a substitute like cauliflower or butternut squash t keep the ratio of ingredients? Emma x

      1. Jude says:

        Thanks Emma, that’s really helpful.
        So glad I found your website, my family are really enjoying all the recipes I’m making, especially the teriyaki chicken !

        1. Miss KitchenMason says:

          Aww you’re very welcome Jude!! You’ve made my day with this lovely comment – thank you 🙂 Emma x

  10. Grant says:

    Hi , if you hav’nt got 8 hours can you speed it up by putting it on high for a while
    regards grant

    1. Miss KitchenMason says:

      Hi Grant. Yep! I’m certain that would work. Not 100% sure exactly how long it would take though as I haven’t tried it myself. I’d maybe check around the 4 hour mark to see if the beef and potatoes are cooked through and go from there. Emma x

  11. Coleen says:

    Can I cook this in an Aga? How long for please?

    1. Miss KitchenMason says:

      Hi Coleen. I’ve personally never used an Aga so I’ve just tried to research this for you but, frustratingly, I’m coming up blank! I’m positive that you can do it I’m just not sure what temperature or the length of time it would take. I’m so sorry I can’t answer your question!! If you decide to experiment and figure it out I’d love to know what you find out. Emma x

  12. Muireann says:

    You weren’t wrong! The smells and tastes so good!

    1. Miss KitchenMason says:

      Aww thanks Muireann! So glad you like it 😀

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Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.