Slow-cooker Massaman Beef Curry
Servings: 4 servings
Calories: 1095kcal
You only need a few low-cost ingredients to make this family-friendly, mild and melt-in-the-mouth Slow-cooker Massaman Beef Curry. There’s minimal prep, and the slow-cooker does all the work for you. It’s freezer-friendly, comforting and perfect for busy weekdays.
Ingredients
Massaman Beef Curry
- 2 tbsp olive oil
- 1 kg chuck (braising/casserole) steak (no need to cut, can be left whole – you can use any beef suitable for slow-cooking, like gravy beef or oyster blade/flat iron/butler's steak)
- 114 g can Maesri Masaman Curry Paste (important see note 1)
- 250 ml chicken stock or 1 cup (250 ml) water + 1 stock (bouillon) cube (see note 1)
- 400 ml coconut milk
- 8 small potatoes, any variety or 4 large potatoes, cut into 2 cm (¾ inch) chunks (peeling optional)
- 2 onions, sliced into thick wedges
Flavour boosters (optional, see note 3)
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp lime juice
- 2 cinnamon sticks
- 1 star anise
To serve
- Steamed jasmine rice
- Roti or naan (see note 4)
- Crushed peanuts
- ¼ bunch fresh coriander (cilantro), leaves picked
- 1 large red chilli or 2 bird’s eye chillies, sliced (optional)
- Lime wedges
Instructions
- Brown the beef – Heat the oil in a large heavy-based frying pan over medium heat. Add the beef to the pan and cook for 3–4 minutes per side until browned. This step is important as it adds flavour. Set aside.
- Combine the sauce ingredients – In a medium bowl, stir together the curry paste, chicken stock and coconut milk to form a sauce.
- Add the fish sauce, sugar and lime juice (if using). Mix well to combine.
- Add everything to the slow-cooker – In your slow-cooker, layer the beef, potatoes and onion in that order.
- Pour the sauce over the top. Don’t worry if some of the potatoes and onion are not submerged – they will melt into the sauce during the cooking process.
- Add the cinnamon sticks and star anise (if using).
- Cook in the slow-cooker – Cook on high for 4 hours or on low for 8 hours. If the beef is still firm at the end of the cooking time, continue cooking on high in 30-minute intervals. The beef should fall apart easily using a fork. Use tongs to gently pull it apart into smaller, bite-sized pieces to serve.
- Cook in a pressure cooker – Cook on high pressure for 1 hour, then use quick release to release the pressure immediately. If the sauce looks a little thin, turn on the sauté function and simmer for 5–10 minutes with the lid off to reduce and thicken slightly. The beef should be fall-apart tender.
- Serve – Serve the curry over steamed rice with roti or naan on the side. Top with crushed peanuts, coriander, chilli (if using) and lime wedges.
Notes
Note 1 – I use Maesri brand Masaman Curry Paste (note the spelling), which is available worldwide at the supermarket, from Asian grocery stores and online. As there are so few ingredients in this curry, it’s important that you are using the best possible paste. The result will be different if you use another paste.
Note 2 – chicken stock: If you don’t have liquid stock, use 1 cup (250 ml) of water with a good-quality stock cube or powder (bouillon). Note you can also leave the chicken stock out completely and rely on the moisture from the coconut milk, but the chicken stock deepens the flavour and creates a lovely saucy consistency.
Note 3 – This recipe was originally published on my website without these additional extras. These have been added for anyone wanting to add some extra “oomph” to their curry. Still equally delicious without them, but a beautiful addition if you’re wanting more punch.
Note 4 – Found in the freezer section at the supermarket. Most brands can be cooked from frozen in a hot frying pan for 1–2 minutes on each side.
Make Ahead
This curry can be prepped in the morning and slow-cooked during the day, ready to serve when you are. It also tastes even better the next day, making it ideal for prepping ahead! Once cooked, allow the curry to cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat from the fridge:- Reheat gently on the stovetop or in the microwave until piping hot.
- Add a splash of water if the sauce has thickened too much.
- Thaw overnight in the fridge, then reheat as above.
- If you’re in a rush, you can reheat straight from frozen in a saucepan over low heat, adding a little water to loosen the sauce and stirring frequently to avoid sticking.
- Microwave reheating from frozen also works – just cover loosely and stir halfway through until evenly heated.
Leftovers
This curry keeps like a dream and tastes even better the next day, making it perfect for lunches or another easy dinner. Storage:- Fridge – Let the curry cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
- Freezer – Portion into freezer-safe containers and freeze for up to 3 months. Label and date them so you don’t forget what’s in there (we’ve all been burned by mystery curry).
- The best way is to thaw overnight in the fridge, especially if you’re reheating a larger portion. In a pinch, you can thaw in the microwave using the defrost setting – just be sure to stir regularly so it heats evenly.
- Stovetop – Add the curry to a saucepan over medium–low heat. Stir gently until piping hot, adding a splash of water to loosen if the sauce has thickened in the fridge.
- Microwave – Heat in 60–90 second bursts, stirring between each burst until evenly heated. Loosen with a splash of water if needed.
Hot tip
Leftovers also make a great curry grilled sandwich or jacket (baked) potato filling if you’re up for remixing things!Nutrition Facts
Slow-cooker Massaman Beef Curry
Amount per Serving
Calories
1095
% Daily Value*
Fat
62
g
95
%
Saturated Fat
33
g
206
%
Trans Fat
2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
24
g
Cholesterol
174
mg
58
%
Sodium
809
mg
35
%
Potassium
2710
mg
77
%
Carbohydrates
81
g
27
%
Fiber
11
g
46
%
Sugar
13
g
14
%
Protein
60
g
120
%
Vitamin A
4690
IU
94
%
Vitamin C
98
mg
119
%
Calcium
185
mg
19
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
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