Slow-cooker Massaman Beef Curry

Between you and me, I don’t trust anyone who tells me a slow-cooker recipe delivers the same results as an oven or stovetop recipe, as they are just naturally more mellow … BUT this slow-cooker recipe comes very close. If you are after a ridiculously easy, slow-cooked version of your favourite curry, which tastes amazing, is deliciously warming, feeds the whole family (twice!), is freezer-friendly and makes your house smell amazing – then this Slow-cooker Massaman Beef Curry is for you.

When I first developed this recipe years ago, I wondered how it could possibly deliver with so few ingredients. But one bite and I was sold: melt-in-your-mouth beef, soft, starchy potatoes, and a rich, coconutty broth that’s perfect for ladling over rice. It’s not trying to be restaurant-style – it’s gentler, milder and made for real life (aka: family dinners, fussy eaters and “I’m too tired to even stir anything” nights).

Now, full transparency: because it’s made in the slow-cooker, the flavour profile is naturally more mellow. It won’t punch you in the face with spice, but it will quietly win you over. The consistency is more of a broth, but thanks to those gorgeous potatoes breaking down slightly, the sauce soaks up all of that goodness and mingles to create a beautiful texture.

However, as I know that many of you like a little more oomph to your curry and a thicker sauce, I have decided to revisit and update this recipe. I’ve suggested a few optional flavour boosters and tips on how to thicken the sauce.

Serve this curry with steamed rice, a sprinkling of peanuts and, if you’re feeling extra fancy, some roti (found in the freezer section of the supermarket). Also worth noting: the curry paste matters. Like, really matters. The brand I use (and recommend below, which is available worldwide) is key to getting the right balance of spice and depth. Use a different one and it’ll still be dinner – but not this dinner. It’s the kind of recipe you’ll find yourself making on repeat, especially when you want big comfort with minimal effort … and something that actually tastes better the next day. Just don’t forget the rice, the roti and the right curry paste.

Do you have any tips to ensure the best flavour?

• I strongly recommend Maesri Masaman Curry Paste – It’s well-balanced and beautifully rich, especially important in a recipe with so few ingredients. Luckily, it’s available worldwide at the supermarket, from Asian grocery stores or online. This makes the recipe and what gives it all its beautiful flavour. It won’t taste the same if you use a different brand.
• Add optional flavour boosters – Like fish sauce, lime juice, sugar, star anise and cinnamon sticks (listed in the recipe below).
• Make it a day ahead – Like most curries, the flavour improves overnight.
• Brown your beef – This extra step adds depth and umami to the final dish.

Tips for a thicker sauce

Because it’s made in the slow-cooker, this massaman is a thinner, more saucy curry. If you prefer a thicker texture, here are some options:

• Use less chicken stock – halve or omit the stock and rely on the coconut milk for moisture.
• Let the curry sit before serving – the sauce thickens slightly as it cools and as the potatoes break down.
• Mash a few extra potatoes gently into the sauce at the end to naturally thicken.
• Transfer to a saucepan and simmer, uncovered, for 5–10 minutes after slow-cooking if you want to reduce the liquid further (although for the record, I never need to do this).

What are some serving suggestions?

• Steamed jasmine rice – the classic pairing.
• Basmati rice – works just as well as jasmine and absorbs the broth beautifully.
• Roti or naan – grab frozen roti from the supermarket and pan-fry until golden.
• Cauliflower rice – for a fresher, lighter option.
• Steamed green beans or broccoli – greens balance the richness.
• Pickled vegetables – crunchy, vinegary pickles cut through the creamy sauce.
• Crushed peanuts and sliced fresh chilli – optional toppings that add texture and a hint of heat.
• Coriander (cilantro) and a squeeze of lime – for brightness.
• Serve over mashed potato or sweet potato mash – it’s a weird carb-on-carb moment, but it works.

Watch how to make Slow-cooker Massaman Beef Curry

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Slow-cooker Massaman Beef Curry

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You only need a few low-cost ingredients to make this family-friendly, mild and melt-in-the-mouth Slow-cooker Massaman Beef Curry. There’s minimal prep and the slow-cooker does all the work for you. It’s freezer-friendly, comforting and perfect for busy weekdays.

• Total Time: 8 hours 15 minutes (or 1 hour 20 minutes with pressure cooker)
• Yield: 4–6 servings

Ingredients

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MASSAMAN BEEF CURRY 

• 2 tbsp olive oil 
• 1 kg (2 lb 3 oz) chuck (braising/casserole) steak (no need to cut, can be left whole – you can use any beef suitable for slow-cooking, like gravy beef or oyster blade) 
• 1 x 114 g (4 oz) can Maesri Masaman Curry Paste (important see note 1)
• 1 cup (250 ml) chicken stock or 1 cup (250 ml) water + 1 stock (bouillon) cube ( see note 2)
• 400 ml (13½ fl oz) coconut milk 
• 8 small potatoes (any variety) or 4 large potatoes, cut into 2 cm (¾ inch) chunks (peeling optional)
• 2 onions, sliced into thick wedges 

FLAVOUR BOOSTERS (optional, see note 3) 

• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp lime juice
• 2 cinnamon sticks
• 1 star anise

TO SERVE 

• Steamed jasmine rice 
• Roti or naan (see note 4)
• 2 tbsp crushed peanuts 
• ¼ bunch fresh coriander (cilantro), leaves picked 
• 1 large red chilli or 2 bird’s eye chillies, sliced (optional)  
• Lime wedges 

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Instructions

1. Heat the oil in a large heavy-based frying pan over medium heat. Add the beef to the pan and cook for 3–4 minutes per side until browned. This step is important as it adds flavour. Set aside. 
2. In a medium bowl, stir together the curry paste, chicken stock and coconut milk to form a sauce. 
3. Add the fish sauce, sugar and lime juice (if using). Mix well to combine. 
4. In your slow-cooker, layer the beef, potatoes and onion in that order.
5. Pour the sauce over the top. Don’t worry if some of the potatoes and onion are not submerged – they will melt into the sauce during the cooking process. 
6. Add the cinnamon sticks and star anise (if using). 
7. Slow-cooker – 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 fall apart easily using a fork. Use tongs to gently pull it apart into smaller, bite-sized pieces to serve.
8. Pressure cooker – Cook on high pressure for 1 hour, then use quick release to release the pressure immediately. If the sauce looks a little thin, turn on the sauté function and simmer for 5–10 minutes with the lid off to reduce and thicken slightly. The beef should be fall-apart tender.
9. Serve the curry over steamed rice with roti or naan on the side. Top with crushed peanuts, coriander, chilli (if using) and lime wedges. 

Equipment

Chef Knife

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Large Wooden Spoon

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Tongs

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Notes

Note 1 – I use Maesri brand Masaman Curry Paste (note the spelling), which is available worldwide at the supermarket, from Asian grocery stores and online. As there are so few ingredients in this curry, it’s important that you are using the best possible paste. The result will be different if you use another paste. 

Note 2 – chicken stock: If you don’t have liquid stock, use 1 cup (250 ml) of water with a good-quality stock cube or powder (bouillon). Note you can also leave the chicken stock out completely and rely on the moisture from the coconut milk, but the chicken stock deepens the flavour and creates a lovely saucy consistency. 

Note 3 – This recipe was originally published on my website without these additional extras. These have been added for anyone wanting to add some extra “oomph” to their curry. Still equally delicious without them, but a beautiful addition if you’re wanting more punch. 

Note 4 – Found in the freezer section at the supermarket. Most brands can be cooked from frozen in a hot frying pan for 1–2 minutes on each side. 

 

Make Ahead

This curry can be prepped in the morning and slow-cooked during the day, ready to serve when you are. It also tastes even better the next day, making it ideal for prepping ahead! Once cooked, allow the curry to cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

To reheat from the fridge:

• Reheat gently on the stovetop or in the microwave until piping hot.
• Add a splash of water if the sauce has thickened too much.

To reheat from frozen:

• Thaw overnight in the fridge, then reheat as above.
• If you’re in a rush, you can reheat straight from frozen in a saucepan over low heat, adding a little water to loosen the sauce and stirring frequently to avoid sticking.
• Microwave reheating from frozen also works – just cover loosely and stir halfway through until evenly heated. 

Leftovers:

This curry keeps like a dream and tastes even better the next day, making it perfect for lunches or another easy dinner.

 

Storage:

• Fridge – Let the curry cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
• Freezer – Portion into freezer-safe containers and freeze for up to 3 months. Label and date them so you don’t forget what’s in there (we’ve all been burned by mystery curry).

Thawing:

• The best way is to thaw overnight in the fridge, especially if you’re reheating a larger portion. In a pinch, you can thaw in the microwave using the defrost setting – just be sure to stir regularly so it heats evenly.

Reheating:

• Stovetop – Add the curry to a saucepan over medium–low heat. Stir gently until piping hot, adding a splash of water to loosen if the sauce has thickened in the fridge.
• Microwave – Heat in 60–90 second bursts, stirring between each burst until evenly heated. Loosen with a splash of water if needed.

 

Hot tip

Leftovers also make a great curry grilled sandwich or jacket (baked) potato filling if you’re up for remixing things!

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 8 hours (slow cooker) or 1 hour (pressure cooker)
• Category: Beef, Curry, Slow Cooker
• Method: Slow Cooker, Pressure Cooker, Pan
• Cuisine: Thai