Between you and me, I donβt 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 β¦ 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 β 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 thatβs perfect for ladling over rice. Itβs not trying to be restaurant-style β itβs gentler, milder and made for real life (aka: family dinners, fussy eaters and βIβm too tired to even stir anythingβ nights).
Now, full transparency: because itβs made in the slow-cooker, the flavour profile is naturally more mellow. It wonβt 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. Iβve 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 youβre 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 itβll still be dinner β but not this dinner. Itβs the kind of recipe youβll find yourself making on repeat, especially when you want big comfort with minimal effort β¦ and something that actually tastes better the next day. Just donβt 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 β It’s well-balanced and beautifully rich, especially important in a recipe with so few ingredients. Luckily, itβs available worldwide at the supermarket, from Asian grocery stores or online. This makes the recipe and what gives it all its beautiful flavour. It wonβt taste the same if you use a different brand.
- Add optional flavour boosters β Like fish sauce, lime juice, sugar, star anise and cinnamon sticks (listed in the recipe below).
- Make it a day ahead β Like most curries, the flavour improves overnight.
- Brown your beef β This extra step adds depth and umami to the final dish.

Tips for a thicker sauce
Because itβs 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 β halve or omit the stock and rely on the coconut milk for moisture.
- Let the curry sit before serving β 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 5β10 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 β the classic pairing.
- Basmati rice β works just as well as jasmine and absorbs the broth beautifully.
- Roti or naan β grab frozen roti from the supermarket and pan-fry until golden.
- Cauliflower rice β for a fresher, lighter option.
- Steamed green beans or broccoli β greens balance the richness.
- Pickled vegetables β crunchy, vinegary pickles cut through the creamy sauce.
- Crushed peanuts and sliced fresh chilli β optional toppings that add texture and a hint of heat.
- Coriander (cilantro) and a squeeze of lime β for brightness.
- Serve over mashed potato or sweet potato mash β itβs a weird carb-on-carb moment, but it works.

Watch how to make Slow-cooker Massaman Beef Curry
If you enjoyed Slow-cooker Massaman Beef Curry, I think youβll love
Slow-cooked Coconut Beef Curry
Slow-cooker Chicken Satay
Malaysian Chicken Curry
Chicken Thai Red Curry
Chicken Green Curry

Slow-cooker Massaman Beef Curry
You only need a few low-cost ingredients to make this family-friendly, mild and melt-in-the-mouth Slow-cooker Massaman Beef Curry. Thereβs minimal prep and the slow-cooker does all the work for you. Itβs freezer-friendly, comforting and perfect for busy weekdays.
- Total Time: 8 hours 15 minutes (or 1 hour 20 minutes with pressure cooker)
- Yield: 4β6 servings
Ingredients
MASSAMAN BEEF CURRYΒ
- 2 tbsp olive oilΒ
- 1 kg (2 lb 3 oz) chuck (braising/casserole) steak (no need to cut, can be left whole β you can use any beef suitable for slow-cooking, like gravy beef or oyster blade)Β
- 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 (13Β½ fl oz) coconut milkΒ
- 8 small potatoes (any variety) or 4 large potatoes, cut into 2 cm (ΒΎ inch) chunks (peeling optional)
- 2 onions, sliced into thick wedgesΒ
FLAVOUR BOOSTERS (optional, see note 3)Β
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp lime juice
- 2 cinnamon sticks
- 1 star anise
TO SERVEΒ
- Steamed jasmine riceΒ
- Roti or naan (see note 4)
- 2 tbsp crushed peanutsΒ
- ΒΌ bunch fresh coriander (cilantro), leaves pickedΒ
- 1 large red chilli or 2 birdβs eye chillies, sliced (optional)Β Β
- Lime wedgesΒ
Instructions
- Heat the oil in a large heavy-based frying pan over medium heat. Add the beef to the pan and cook for 3β4 minutes per side until browned. This step is important as it adds flavour. Set aside.Β
- In a medium bowl, stir together the curry paste, chicken stock and coconut milk to form a sauce.Β
- Add the fish sauce, sugar and lime juice (if using). Mix well to combine.Β
- In your slow-cooker, layer the beef, potatoes and onion in that order.
- Pour the sauce over the top. Donβt worry if some of the potatoes and onion are not submerged β they will melt into the sauce during the cooking process.Β
- Add the cinnamon sticks and star anise (if using).Β
- Slow-cooker β 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.
- Pressure cooker β 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 sautΓ© function and simmer for 5β10 minutes with the lid off to reduce and thicken slightly. The beef should be fall-apart tender.
- Serve the curry over steamed rice with roti or naan on the side. Top with crushed peanuts, coriander, chilli (if using) and lime wedges.Β
Notes
Note 1 β 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, itβs important that you are using the best possible paste. The result will be different if you use another paste.Β
Note 2 β chicken stock: If you donβt 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.Β
Note 3 β This recipe was originally published on my website without these additional extras. These have been added for anyone wanting to add some extra βoomphβ to their curry. Still equally delicious without them, but a beautiful addition if youβre wanting more punch.Β
Note 4 β Found in the freezer section at the supermarket. Most brands can be cooked from frozen in a hot frying pan for 1β2 minutes on each side.Β
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 youβre 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 β just cover loosely and stir halfway through until evenly heated.Β
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 β Let the curry cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
- Freezer β Portion into freezer-safe containers and freeze for up to 3 months. Label and date them so you donβt forget whatβs in there (weβve all been burned by mystery curry).
Thawing:
- The best way is to thaw overnight in the fridge, especially if youβre reheating a larger portion. In a pinch, you can thaw in the microwave using the defrost setting β just be sure to stir regularly so it heats evenly.
Reheating:
- Stovetop β Add the curry to a saucepan over mediumβlow heat. Stir gently until piping hot, adding a splash of water to loosen if the sauce has thickened in the fridge.
- Microwave β Heat in 60β90 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 youβre up for remixing things!
- 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
Courtney says:
I was really excited for this recipe, but am disappointed in the flavor. Im not sure why it didn’t come out good, I followed the recipe exactly, besides omitting the optional flavor boosters. My curry came out not tasting like curry at all and instead taste like a mouth full of onion. I will retry the recipe again sometime in the future.
Nicole says:
Hi Courtney, I’m sorry this didn’t work out for you. It does seem to be a matter of taste as some people just adore this recipe but others find it a little too simple. I really hope you try it again with the flavour boosters. If you do, let me know how you go. Nic x
Kylie says:
Made this for dinner tonight – itβs absolutely delicious! Massaman is one of my all time faves but Iβve never tried making it myself. This recipe is a total winner & will now be on regular rotation at our place – thank you!
Nicole says:
Love to hear this so much, Kylie! So glad it’s on your rotation! Thanks also for the rating, Nic x
Rissy says:
New family favourite – so yummy and easy to make.
Nicole says:
Love to hear this, Rissy! Thanks also for the rating, Nic x
Shonene says:
I made this for the kids and I tonight. It was a WINNER!! My kids are very fussy, so when they like something, it means itβs good. Super quick & easy to prepare, I went for the pressure cooker option due ti lack of time and it was still so flavoursome & tender. This one is going on the regular menu. π
Nicole says:
Hi Shonene, I just love it when my recipes win over fussy little eaters! The best compliment! Thanks also for the rating, Nic x
Annelise says:
So delicious!! I didnβt have the curry paste at my supermarket so just got what was available, added all the extras and it was sooooo good!! Too spicy for the kids but hubby and I loved it!
Nicole says:
Hi Annelise, so happy that this worked out with what ingredients you had! Thanks for the rating, Nic x
Stacey says:
Is this spicy? I love spicy but my kids won’t touch anything with any sort of spicy kick to it.
Nicole says:
Hi Stacey, this is definitely a mild curry, but it is still a curry with some spice to it. Nic x
Sim says:
Super delicious and easy.
Thank you βΊοΈ
Nicole says:
Wonderful to hear, Sim! Thanks for the rating, Nic x
Trish says:
Love this recipe, I cut up the gravy beef into cubes and added the extras. It was the first time using my latest (cheapie) slow cooker and it turned out beautifully. Had some of the leftovers for lunch today and it was even better. Such as easy and tasty dish.
Nicole says:
Wonderful to hear, Trish! Thanks for sharing and for the rating. Nic x
Bri says:
Delicious! My hubby ate 3 bowls the first time I cooked it! Its pretty easy to prep and then the slow cooker does all the work! This will become a regular meal in our house. Other than the curry paste and coconut milk, its all staples I have in the house.
Nicole says:
So wonderful to hear, Bri! Just love that hubby ate 3 bowls! Thanks so much for the rating, Nic x