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Bowl of slow cooker beef massaman curry garnished with fresh herbs

Slow Cooker Beef Massaman Curry

A delightful and comforting slow-cooked dish featuring tender beef, creamy coconut milk, and a rich blend of spices, perfect for family dinners or cozy nights in.
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Prep Time 20 minutes
Cook Time 7 hours 40 minutes
Total Time 8 hours
Servings: 6 servings
Course: dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Protein
  • 2 lbs Beef Chuck, cubed Trim any excess fat; brown for extra flavor.
Starch/Veggies
  • 2 pcs Potatoes, peeled and cubed Cut into uniform pieces for even cooking.
  • 1 pc Carrot, sliced Cut to ensure even cooking.
Seasoning/Spice Blend
  • 2 tbsp Massaman Curry Paste Stir into the mixture; taste as you go.
Liquids/Dairy
  • 1 can Coconut Milk (400 ml) Shake can well before opening.
Aromatics & Vegetables
  • 1 pc Onion, diced Dice finely for even blending.
Optional Finishing Ingredients
  • 1/4 cup Chopped Peanuts Garnish before serving.
  • 1/4 cup Cilantro, chopped Add freshness and texture.

Method
 

Preparation
  1. Step 1: Heat a skillet over medium-high heat and brown the cubed beef for about 5 minutes.
  2. Step 2: Transfer the browned beef to the slow cooker. Add diced onion and minced garlic to the pan, cooking for 2-3 minutes until fragrant.
Cooking
  1. Step 3: In the slow cooker, mix in the browned beef, potatoes, carrots, coconut milk, peanut butter, Massaman curry paste, beef broth, fish sauce, brown sugar, salt, and pepper. Stir until well combined.
  2. Step 4: Cover the slow cooker and cook on low for 7-8 hours, or high for 4-5 hours until beef is tender.
  3. Step 5: About 30 minutes before serving, taste the curry and adjust seasoning if needed.
  4. Step 6: Garnish with chopped peanuts and cilantro before serving.
  5. Step 7: Spoon the curry into bowls and serve hot.

Notes

Enhance flavor by toasting the Massaman curry paste before adding it. Customize spice levels by adjusting curry paste and adding fresh lime wedges for extra zest.