Slow Cooker Massaman Beef Curry

Slow Cooker Massaman Beef Curry – A Hearty, Flavor-Packed Comfort Meal

As soon as the weather cools down, it’s time to bring out the slow cooker, and this Massaman Beef Curry is the perfect dish for it!

Slow cookers are a winter essential, allowing you to prep in the morning and return home to a rich, aromatic, and perfectly tender curry. This recipe comes together effortlessly—simply toss all the ingredients into the slow cooker and let it work its magic.

While traditional Massaman curry typically includes only potatoes, I love adding extra vegetables like pumpkin and carrots to make it even heartier. Serve it over fragrant jasmine rice or alongside warm, flaky roti for the ultimate cozy meal.

No slow cooker? No problem! You can also make this on the stovetop in a heavy-based pot—just simmer for about three hours until the beef is melt-in-your-mouth tender.

For an extra depth of flavor, I recommend browning the meat and onions before slow cooking, but if you’re short on time, you can skip this step and still achieve a delicious result.

I hope you love this Slow Cooker Massaman Beef Curry as much as I do! If you try it, leave a comment below or tag me on Instagram @cookingwithdanie – I’d love to see your creations!

Prep Time: 20 mins

Cooking Time:

Slow Cooker: 8 hours Stovetop: 3 hours

Serves: 4

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Ingredients:

• 1kg chuck steak or gravy beef, cut into cubes

• 2 onions, quartered

• 2 potatoes, diced

• Optional vegetables: pumpkin, carrots (for extra heartiness)

• 195g Massaman curry paste

• 400ml coconut milk

• 1 cup beef stock

• 4 kaffir lime leaves (omit if unavailable)

• 2 tbsp brown sugar

• 1 tbsp fish sauce

• Oil, for frying

Method: 

Slow Cooker Method

1. Sear the beef & onions (optional for extra flavor):

   • Heat a frying pan over high heat with a little oil.

   • Brown the beef in batches until golden on both sides, then set aside.

   • In the same pan, sauté the onions until caramelized, then set aside.

2. Assemble the curry:

   • Add the Massaman curry paste to the slow cooker.

   • Stir in the browned beef and onions until well coated.

   • Pour in the coconut milk and beef stock, mixing to combine.

   • Add the potatoes, kaffir lime leaves, and any extra vegetables.

3. Slow cook:

   • Cover and cook on low for 8 hours (or high for 4-5 hours) until the beef is tender.

4. Finish & serve:

   • Stir in the brown sugar and fish sauce, adjusting to taste.

   • Serve hot over jasmine rice or with warm roti. Enjoy!

Stovetop Method

1. Follow steps 1 & 2 above, but use a heavy-based pot instead of a slow cooker.

2. Bring everything to a gentle simmer, then cover and cook on low heat for about 3 hours, stirring occasionally.

3. Once the beef is tender, stir in the brown sugar and fish sauce.

4. Serve and enjoy!