Crock-Pot® Slow Cooked Beef Massaman Thai Curry


1 Picture

3-4 servings

7-8 hours LOW


1 tablespoon vegetable oil
500-600g stewing beef, diced
1 onion, diced
1 tablespoon massaman paste
1 large garlic clove, chopped
4 cardamon pods, bruised
2 kaffir lime leaves, centre vein removed, chopped
250ml coconut milk
100ml beef stock
350g potatoes, peeled & cut into 3cm pieces
1 medium carrot, diced
2 tablespoons thai fish sauce
1 tablespoon soft brown sugar
1 tablespoon lime juice


1. Heat the oil in a suitable frying pan or in a Crock-Pot® Sauté Slow Cooker pot and brown the beef in batches until golden.
2. Put all the brown beef in the Crock-Pot ® Slow Cooker pot.
3. Place the massaman paste, garlic and a little of the coconut milk into a small bowl, mix to combine, add in the rest of the coconut milk along with the Thai fish sauce and stir.
4. Place the rest of the ingredients, apart from the lime juice into the Crock-Pot® Slow Cooker, pour over the coconut milk mixture and stir well.
5. Cook for approx 7-8 hours on low until the beef is tender. Stir in the lime juice.
6. Serve with some jasmine rice, sprinkle with chopped peanuts and coriander.

Bringing together slow-cooked, meltingly tender beef with delicious spices, and sprinkling of crunchy peanuts, this Crock-Pot Slow Cooked Beef Massaman Thai Curry combines together Indian, Malaysian, and Persian flavours to create the ultimate curry.

Sure to be a hit with the entire family, this Massaman curry is far easier to make than you might imagine – simply gather some store cupboard favourites, add in a few more exotic ingredients, prepare as per the recipe, and pop everything in your Crock-Pot slow cooker. Set on a low heat and carry on with the rest of your day. When you return 7-8 hours later, you’ll find a mouth-watering curry waiting for you.

This rich, relatively mild curry works equally as well with chicken or lamb as an alternative to the beef. You can also adjust the level of spice to suit your personal taste or add in any extra vegetables.

To spice up your midweek menu, or for the perfect dinner party dish, sprinkle your Massaman Thai curry with chopped peanuts and coriander and serve with jasmine rice! What’s more, this dish can also be made ahead and reheated, making it perfect for quick dinners and exciting packed lunches.