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!
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.
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!)
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!
Never made a slow cooker beef massaman curry before? I’ve got some tips that I think may just help you out…
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!
Here’s what you will need to serve 4
*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!)
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.
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.
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.
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.
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.
I used Jazzy potatoes (a little like baby potatoes) and pre diced beef for this recipe.
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