Slow Cooker Beef Massaman Curry
This Slow Cooker Beef Massaman Curry is rich, comforting, and packed with aromatic flavors—all with minimal effort. Just toss everything into the slow cooker and let it do the work!
- Prep time
- 15 min
- Cook time
- 8 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb beef chuck, brisket or shank (cut into 2-inch chunks)
- 3 medium Yukon Gold potatoes (cut into 1-inch cubes)
- 3 tbsp all-purpose flour
- 1/2 cup Massaman curry paste
- 1 can (13.5oz) coconut milk
- 1 cup beef stock (or water + 1 cube beef bouillon )
- 1 tbsp fish sauce
- 3 tbsp palm sugar (or regular sugar)
- 1 cinnamon stick
- 1 star anise
- 1/2 cup roasted peanuts (chopped)
- fresh cilantro (for garnish)
- sliced fresh red chili (for garnish)
- jasmine rice (for serving)
Instructions
- 1
Cut the potatoes into 1-inch cubes and arrange them in an even layer at the bottom of the slow cooker.
- 2
Place the beef chunks in a large Ziploc bag with the flour. Seal and shake to coat evenly. Arrange the floured beef over the potatoes.
- 3
In a large bowl, whisk together the Massaman curry paste, coconut milk, beef stock (or water + bouillon cube), fish sauce, palm sugar until well combined. Pour the sauce over the beef in the slow cooker.
- 4
Drop in the cinnamon stick and star anise.
- 5
Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef is tender.
- 6
Transfer the curry to a serving bowl. Sprinkle with chopped peanuts, garnish with cilantro and fresh red chili, and serve with steamed jasmine rice. Enjoy!