Slow Cooker Beef Massaman Curry is a mild, tasty Thai dish made with tender beef, fragrant spices, coconut milk, potatoes, and topped with peanuts. It's perfect for an easy weeknight dinner and you can set it and forget it in your crockpot.
If you're after a curry that's bold but not spicy, rich yet balanced, and as easy as it is impressive, this Slow Cooker Beef Massaman Curry might be the one!
The best part is that most of the work happens early: a bit of browning, a quick stir of curry paste into coconut milk, and then the crockpot does the rest.
Massaman curry sits somewhere between Thai and Indian flavors. It's creamy from coconut milk, warmly spiced but not hot, and has a subtle sweetness from cinnamon and palm sugar.
The beef becomes incredibly tender as it slow cooks, soaking up all those gentle spices.
I love serving it with jasmine rice, chopped peanuts, and a squeeze of lime for a little brightness.
This version is mild enough for anyone to enjoy, yet still full of complex flavor.
It's perfect if you're feeding a crowd, prepping for the week, or just want a comforting meal without fuss.
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What is Massaman Curry?
Beef Massaman Curry is a classic Thai dish with influences from Indian and Persian cooking.
It's part of southern Thai cuisine, where spices like cinnamon, cardamom, and nutmeg meet the creamy richness of coconut milk.
It's usually milder than other Thai curries and often includes potatoes and peanuts, which make it hearty and familiar to Western palates.
What does Massaman Curry Taste Like?
Beef Massaman Curry tastes rich, mild, and deeply aromatic. It's one of those curries that's flavorful without being spicy.
The first thing you notice is its creamy coconut base, which gives it a smooth, slightly sweet richness.
Then you get the warm spices like cinnamon, cardamom, and cloves, balanced with savory notes from the beef and fish sauce, and a little brightness from lime juice.
If you've ever had Thai red curry, this one is less fiery and more mellow, with a comforting, stew-like depth.
It's often described as a cross between Thai curry and an aromatic Indian stew, but creamier and gentler.
Why You'll Love This Recipe
- The slow cooker does most of the work.
- The beef becomes fall-apart tender.
- It's naturally gluten-free.
- You can adjust the spice level easily.
- It freezes and reheats beautifully.
- It's perfect for meal prep or feeding guests.
- It tastes even better the next day.
- Thai Massaman Curry is a complete meal with rice and a few garnishes.
- It feels special but takes minimal effort.
Ingredients
- Beef stew meat or chuck. I prefer chuck because it has enough fat to stay juicy. You can use brisket or short ribs too. For a leaner option, try round steak, but cook it low and slow for tenderness.
- Coconut milk. Use full-fat for creaminess. Light coconut milk will make the sauce thinner but still tasty.
- Massaman curry paste. Store-bought works perfectly, but you can mix red curry paste with extra cinnamon, cardamom, and a dash of peanut butter in a pinch.
- Beef stock. It deepens the flavor. Chicken or vegetable stock will also work.
- Potatoes. Waxy potatoes hold their shape best. Baby potatoes or Yukon Golds are ideal. Sweet potatoes can be used for a twist.
- Yellow onion. Adds sweetness and body to the sauce. Red onions work too but will slightly change the flavor.
- Fish sauce. Brings umami depth. For a vegetarian version, use soy sauce or a splash of tamari.
- Lime juice. Brightens everything up at the end. Lemon juice works in a pinch, but lime has the right sharpness.
- Sugar or palm sugar. Balances the salt and spice. Brown sugar is an easy substitute.
- Ground cinnamon. Adds warmth and ties the flavors together. You can also add a pinch of nutmeg or cardamom for depth.
- Peanuts. Add crunch and a nutty finish. Cashews are a good alternative if you prefer something milder.
- Cilantro and lime wedges. Fresh, aromatic toppings that keep the curry from feeling too heavy.
See the recipe card for quantities and method.
How to make Thai Beef Massaman Curry
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Cut the potatoes into bite-sized chunks. Place into the slow cooker.
Add the oil to a frying pan over a medium heat, then add the beef and cook for about 3 minutes per side until browned.
Cook in batches if necessary so not to overcrowd the pan. Transfer the beef to the slow cooker.
Add half of the coconut milk to the frying pan (no need to clean it out first) and heat it to bubbling slightly. Stir in the massaman curry paste and let it bubble for a minute. Add it to the slow cooker.
To the slow cooker, add the remaining coconut milk, beef stock, potatoes, onion, stock, fish sauce, lime juice, sugar and cinnamon.
Cook on low for 8 hours, or high for 4-6 hours.
Serving Suggestions
- With jasmine or basmati rice.
- Over rice noodles for a lighter twist.
- With steamed broccoli or bok choy on the side.
- Served with roti or naan for dipping.
- With a simple cucumber salad for freshness.
- As part of a Thai-style dinner spread with spring rolls and papaya salad.
- With some Thai Chicken Soup as a starter, for a Thailand-inspired meal.
- In a bowl topped with extra peanuts and lime wedges.
Variations
- Chicken Massaman Curry. Swap beef for chicken thighs for a lighter version.
- Vegetarian Massaman Curry. Replace beef with tofu, chickpeas, or mixed vegetables.
- Lamb Massaman Curry. Great for a richer flavor with a hint of sweetness.
- Spicy Massaman Curry. Add extra chili paste or fresh red chilies for heat.
- Low-Carb Version. Skip the potatoes and serve with cauliflower florets.
- Instant Pot Massaman Curry. Cook under pressure for about 35 minutes for similar tenderness.
More Slow Cooker Recipes
Storage, Freezing, Make-Ahead Advice
This curry keeps well for up to four days in the refrigerator. Store it in an airtight container and reheat gently on the stove or in the microwave.
To freeze, cool the curry completely first. Portion it into containers or freezer bags and freeze for up to three months. Thaw overnight in the fridge before reheating.
You can also prep everything (except the coconut milk) the night before and store it in the fridge. In the morning, add it to the slow cooker, pour in the coconut milk, and turn it on.
Recipe Tips
- Brown the beef first. It builds flavor and prevents a bland sauce.
- Don't skip the curry paste fry. Heating the paste in coconut milk helps release its aroma.
- Use waxy potatoes. They hold their shape and don't turn mushy.
- Adjust thickness. If the sauce is too thick, stir in a little water or stock before serving.
- Taste before serving. Add extra lime juice or fish sauce at the end to balance flavor.
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FAQs
Chuck roast works best because it stays juicy and tender after long cooking. Brisket and short ribs also work well.
It's one of the mildest Thai curries. You can increase heat by adding more paste or chili flakes.
Yes, it tastes even better the next day. The flavors meld and deepen overnight.
📖 Recipe
Slow Cooker Beef Massaman Curry
Equipment
- Skillet
- Slow Cooker
Ingredients
- 2 tablespoons oil
- 2 lbs beef stew meat or chuck but into bite-sized cubes
- 15 ounce can coconut milk
- 4-5 tablespoons Massaman curry paste store bought or homemade
- 1 cup beef stock
- 3 cups firm waxy potatoes cut into 2-inch cubes (I like using halved baby potatoes)
- 1 yellow onion sliced
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons sugar or palm sugar
- ½ teaspoon ground cinnamon
To serve
- ½ cup unsalted roasted peanuts roughly chopped
- Lime wedges
- Cilantro
Instructions
- Add the oil to a frying pan over a medium heat, then add the beef and cook for about 3 minutes per side until browned. Cook in batches if necessary so not to overcrowd the pan. Transfer the beef to the slow cooker.
- Add half of the coconut milk to the frying pan (no need to clean it out first) and heat it to bubbling slightly. Stir in the massaman curry paste and let it bubble for a minute. Add it to the slow cooker.
- To the slow cooker, add the remaining coconut milk, beef stock, potatoes, onion, stock, fish sauce, lime juice, sugar and cinnamon.
- Cook on low for 8 hours, or high for 4-6 hours.
Tip: if your potatoes are floury, the sauce might thicken too much. Check and add a little water if necessary.
- Serve with rice, topped with peanuts, lime wedges and chopped cilantro.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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