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Easy Slow Cooker Beef Massaman Curry Recipe (Video Included)

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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 bowlbeef 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!

Ingredients

  • 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

Instructions

  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.

Notes

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.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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

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Samantha

Saturday 10th of July 2021

This is absolutely delicious!

I am not a fan of slow cooked meals, but though I would give it a go on a busy day out!

The only thing I did was thicken up some of the sauce once it had cooked and served with rice and roti!

It will be added to our meal planner rotation.

Thank you!

Emma

Saturday 10th of July 2021

Hi Samantha. Oh I’m SO happy you love my recipe and that it changed your mind on slow cooked meals!! Thank you so much for sharing this with me, you’ve made my day :) Emma x

Christina

Friday 19th of February 2021

Hi! I am very excited to make this, but I will be at work from about 7am to 6:30pm. Is it ok to have this dish on low for almost 12 hours? Thanks!

Emma

Saturday 20th of February 2021

Hi Christina, I’m so happy you’re excited to try my recipe! I’ve not personally left my slow cooker on for that long before but I wouldn’t be opposed to trying it. I think maybe the ingredients might end up a little softer but can’t think what else might happen?! Sorry I can’t be of more help, Emma x

Bev

Saturday 24th of October 2020

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.

Emma

Saturday 24th of October 2020

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

Lynn Meyer

Thursday 22nd of October 2020

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

Emma

Thursday 22nd of October 2020

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

Hugo

Wednesday 10th of June 2020

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.

Emma

Friday 12th of June 2020

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

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