Massaman Beef Slow Cooker
- 1kg gravy beef (no need to cut, chuck steak works well too, see note 1)
- 2 tbsp olive oil
- 2 heaped tbsp massaman curry paste
- 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 onions, sliced into thick wedges
- Coriander, sliced red chilli, crushed peanuts to serve (optional)
- Heat the oil in a large skillet on medium heat. Add the beef to the pan and cook it for 3-4 minutes per side until browned. This locks in the flavour.
- In a small bowl, combine the massaman curry paste, coconut milk and chicken stock to form a sauce.
- In your slow cooker, layer the beef, potatoes and onions in that order.
- Pour the sauce all over the top. Don’t worry if there are potatoes and onions not submerged, they will melt into the sauce during the cooking process.
- Cook on high for 4 hours or on low for 8 hours. If the beef is still firm at the end of the cooking time, continue cooking on high in 30 minute intervals. The beef should come apart easily using a fork. Use tongs to gently pull it apart into smaller, bite-sized pieces to serve.
- Serve topped with coriander, sliced red chilli and crushed peanuts if using.
Note 1 – You can cut the beef first into bite-sized pieces if preferred. Leaving it whole decreases the amount of time required to prepare this dish. The beef pulls apart quite easily when it’s cooked.
Can massaman curry be frozen? Yes. Freeze for up to 3 months. Simply defrost from frozen in the microwave or allow to thaw overnight and heat on the stovetop.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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