Massaman Beef Slow Cooker
- 1kg gravy beef (no need to cut, chuck beef works well too)
- 2 tbsp olive oil
- 1 tin Maesri massaman paste (see note 1)
- 270ml tin coconut milk
- 1 cup chicken broth/stock (or 1 cup water and 1 chicken stock cube)
- 8 small potatoes (any variety) cut into 2cm chunks (no need to peel)
- 2 medium sized onion cut into chunky slices
- Coriander, sliced red chilli, crushed peanuts to serve (optional)
- Heat oil in large skillet on medium heat. Add beef to pan and cook for 3-4 minutes per side until browned. This locks in the flavour. There is no need to cut the beef as this particular cut (gravy beef) lends itself to falling apart on it’s own (one less step!)
- Add beef, massaman curry paste, coconut milk, chicken broth/stock, potatoes and onion to slow cooker. Cook on high 4 hours or low 8 hours or until beef is falling apart.
- Serve topped with coriander, sliced red chilli and crushed peanuts if using.
Note 1 – I have tried many different massaman pastes over the years and this one is the best. Super authentic in flavour and all natural ingredients. The spice level is mild-medium.
Can massaman curry be frozen? Yes! This is a dish that freezes so well, you would never know it was frozen. Simply defrost from frozen in the microwave or allow to thaw overnight and heat on stovetop.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created The Simple Housewife to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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