Easy Slow Cooker Beef Massaman Curry Recipe 8 hrs 15 mins 4
This post may contain affiliate links. Where I make a small commission on purchased items, at no extra cost to you. See my disclosure for details.
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, using UK measurements for you to recreate using just your slow cooker. You don't even have to brown the beef first! Keep reading for the easy recipe, tips and more...
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 midweek meal.
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 delicious!
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 pre-made 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...
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 chilli 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.
Easy Slow Cooker Beef Massaman Curry - Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Please note, this recipe includes both UK metric and US Cup measurements.
Ingredients
Here's what you will need to serve 4
- 700g (1 lb 9 oz) Diced Beef
- 2-3 tablespoon Plain Flour
- 320g (11 oz) Potatoes, Diced *
- 1 Onion, Finely Chopped
- 200g (7 oz) Massaman Curry Paste
- 400ml (1 + ⅔ Cup) Chicken Stock
- 500ml (2 Cups) Coconut Cream
- 2 tablespoon Fish Sauce
- Juice of ½ a Lemon
- 1 tablespoon 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!
Instructions
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 + ⅔ Cup), coconut cream (500ml | 2 Cups), fish sauce (2 tbsp), lemon juice (½ 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.
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.
Loved this recipe? Pin it!
Never know what to make for dinner? 🍽️
Here's your FREE and easy way out of dinner survival mode! A printable to help you keep your ‘easy win’ meals in one place, and make dinner feel more fun and less stressful.
Slow Cooker Beef Massaman Curry Recipe
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
- 700g (1 lb 9 oz) Diced Beef
- 2-3 tablespoon Plain Flour
- 320g (11 oz) Potatoes, Diced *
- 1 Onion, Finely Chopped
- 200g (7 oz) Massaman Curry Paste
- 400ml (1 + ⅔ Cup) Chicken Stock
- 500ml (2 Cups) Coconut Cream
- 2 tablespoon Fish Sauce
- Juice of ½ a Lemon
- 1 tablespoon Light Brown Sugar
- Cooked Rice, To Serve (Optional)
- Chopped Coriander, To Serve (Optional)
Essential Equipment
- 3.5 litre Slow Cooker
Instructions
- Coat the diced beef in the flour and set aside.
- Then place the diced potatoes and finely chopped onion into the bottom of the slow cooker.
- 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.
- Pour the massaman curry sauce over the potatoes and onions then add in the floured beef. Do not stir.
- 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.
If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.
Please note, this recipe includes both UK metric and US Cup measurements.
Serving suggestion
Serve on it's own, or with some naan bread. It's delicious with chopped coriander sprinkled on top too.
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 chilli 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.
Nutrition Information:
Yield: 4 Serving Size: 1Amount 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.
Emma is a British recipe writer, home cook, and founder of Kitchen Mason. For over 15 years, she has been creating simple, comforting recipes and practical kitchen tips that help tired, everyday people make dinner feel easier and more enjoyable again. Passionate about British home cooking, Emma shares reliable recipes, comforting classics, and realistic kitchen guidance designed for real life. Her work has also been featured in publications including Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: British home cooking, Easy dinner ideas, Comfort food recipes, Recipe writing
I’ve just made this and unfortunately it has curdled! I’ve followed the recipe to the t and I don’t understand what I’ve done wrong 😭 has this happened to anyone else?
Hi Daniel. I’m so sorry this happened for you. It’s not happened to me before, and I don’t think this has been mentioned in previous comments from other readers either. I hope you managed to make something out of it, and it wasn’t a waste 🙁 Emma x
Perfect winter warmer that even my teenage son loved!. I loved how the recipe ingredients had most of our pantry staples also. This will definitely be going on our rotation list!
Hi Kelly. Oh that’s great! I’m so happy you both loved my recipe so much! ☺️ Emma x
Love this recipe, made it today for the second time! I know not everywhere has coconut cream, but Tesco have creamed coconut, so I use that and disolve into hot water to make the cream on a 1:1 ratio and the sacue is lovely and thick
Hi Will. This is a great tip, thank you for taking the time to share it with Kitchen Mason readers!! Emma x
Nice and easy to follow but far far to much liquid, even using corn flour, was so watery and diluted all the flavours 😔
Hi Kevin. Oh no! I'm sorry this happened to you. Did you use coconut milk instead of cream? In the tips section, I recommend reducing the amount from 500ml to 400ml, as it's much more runny. Emma x
followed receipe but with two changes...diced carrots instead of potatoes and browning beef after flouring to seal in flavour. Added corn starch to thicken curry.
Hi Andrew. Sounds like a tasty variation! Hope you enjoyed it 🙂 Emma x
Hi Emma,
I am trying to make it more macro friendly for myself by using extra lean cut diced beef, I've read to use fattier cuts as lean may go dry, how could I prevent this? Could I take the beef out earlier than the rest to keep it more tender?
Hi Taryn. Honestly, I'm not sure. I haven't personally tried using lean meat in place of fattier cuts. I think it's worth giving it a go. And then checking the meat once or twice throughout the cooking process to see what it's like? Sorry I can't be of more help this time. Emma x
I made this last night. I used coconut milk as I couldn't find cream but everything else was exact. The meat was so tender and delicious. I loved putting it in the pot and just leaving it for 8 hours. Definitely a keeper.
Hi Juliette. I’m so pleased you love my recipe and it turned out delicious! Thanks for sharing with me 🙂 Emma x
Love your recipe but why mustn't you stir the meat etc. after pouring the sauce over?
Hi Mary. So happy you love my recipe! I don’t stir as this keeps the potatoes at the bottom of the slow cooker. Being the hardest ingredient, they take a little more cooking than everything else. If they’re at the bottom, they get the immediate hit of heat from the bowl of the slow cooker. Emma x
Emma, how come you used chicken stock instead of beef stock?
Hi Rob. It was a long time ago when I wrote the original recipe, so can't be sure. I'd imagine it's because that's what I had in the cupboard at the time, and I don't like waste! Using beef stock would definitely add extra richness. You're more than welcome to give it a try! Emma x
I made this last night, it was very tasty and went down well with everyone, my one comment would be was that I was disappointed that the sauce wasn't as thick or as dark as the finished version in the photos. However, I would definitely make it again.
Hi Douglas. Glad you liked it! The colour could be down to the curry paste (or other ingredients) you used. As for the sauce, mine was quite a thin sauce too. If you want it thicker - dissolve 2 tbsp of corn flour into 2 tbsp of water and stir it through the curry 1 hour before the end. That should help 🙂 Emma x
@Emma, Cornflour! Of course! Thank you!
You’re very welcome Douglas! Emma x
@Douglas, I just used 200 ml of stock and 400 ml of coconut Milk. Sauce was thick enough !
Hi! Can you use red curry paste instead? Thank you!
Hi Kareen. You could, but it won't be a massaman curry. Emma x
I love this recipe sooo much!
Wondering if it’s possible to double? And if so do I double all ingredients?
(Also do you know at what point should I add peanuts?)
Hi Kahley. I'm so happy you love my recipe! Honestly, it depends how big your slow cooker is as to whether you can double the recipe or not. I have a 3.5 litre one and I don't think that's big enough. If yours is bigger, you could try it - but I would maybe increase the cooking time a little. As for peanuts, there aren't any in my recipe. So I'm not sure when you would add those in. Emma x
Can you do high for 4 hours
Hi Zoe. I think you should be ok doing that, although I've not personally tested it. Emma x
I have just tried this today but for some reason the curry has split and gone very watery. Do you know what has gone wrong for me?
Hi Aaron. It's difficult to know what happened without being there with you. Did you follow the recipe exactly? Did you substitute any ingredients at all? Emma x
@Emma,
Second time making this and first time was great, second time it’s split also. Followed recipe
Hi Emma. As I asked Aaron, did you make any ingredient substitutions at all? Or do anything different from the first time you made it? Emma x
This is THE BEST Massaman recipe I've ever cooked and had!!!..... the flavour is unbelievable. I used a Massaman paste from an Asian Grocer and added 1/3 cup of unsalted peanuts .... I'd be extremely satisfied if I paid for this in a restaurant!! Thank you!!!!
Hi Wade. Oh I’m SO happy you love my recipe!!! I like the sound of adding peanuts too 🙂 Thank you for taking the time to share this with me, you’ve made my day! Emma x