Slow cooker beef massaman curry

This is so creamy and saucy, you won’t be able to resist cooking this more than once! And in the slow cooker, it will get the smells and spices roaming through your house all afternoon, making everyone hungry! Yum! 
Massaman curry is a popular Thai Indian fusioned curry that is rich and creamy in flavour but relatively mild compare of other Thai curry. Ingredient for the curry paste includes cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg, mace, combined with ingredients more commonly used in native Thai cuisine chili peppers, coriander, lemongrass, galangal, white pepper, shrimp paste, shallots, and garlic.
This Beef Massaman Curry is made with beef, coconut milk, potatoes and peanuts seasoning with fish sauce, sugar and tamarind.
  • 1 large onion, diced
  • 2 large potatoes, diced
  • 1 kg beef, diced
  • 1/4 cup massaman curry paste (or good brand alternative)
  • 400g tin coconut cream
  • 1 cup chicken stock
  • 1/4 cup lemon juice
  • 1 tsp fish sauce
  • 3 tbsp brown sugar


  1. Fry your onion in a little oil until soft, put it in your slow cooker. Steam/boil your diced potatoes in the microwave for 10 minutes on high. Whilst they are cooking put your diced beef in a zip lock bag or airtight container with the flour. Shake to cover.
  2. Put the beef (and any leftover flour on top of the onion in the slow cooker. Mix your paste with the coconut cream. Pour over the beef. Then mix the stock, lemon juice, fish sauce and brown sugar in the same jug and pour that over too.
  3. Add the potatoes and then mix it all together. Put the lid on and let it go for 7 hours on low or 4.5 hours on high.

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