Slow Cooker Beef Massaman
A rich and flavorful Thai curry made easy in the slow cooker with tender beef, potatoes, and a creamy Massaman curry sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 large onion, sliced
3 cloves garlic, minced
2 tablespoons Massaman curry paste
1 (14 ounce) can coconut milk
1 cup beef broth
2 tablespoons fish sauce
1 tablespoon brown sugar
3 medium potatoes, peeled and cut into chunks
1/2 cup roasted peanuts, unsalted
2 tablespoons tamarind paste
1 cinnamon stick
3 whole cardamom pods
1 bay leaf
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
1/4 cup chopped fresh cilantro, for garnish
1 lime, cut into wedges, for serving
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef cubes and brown on all sides, about 5 minutes. Transfer the beef to the slow cooker.
In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
Add the Massaman curry paste to the skillet and cook for 1 minute, stirring constantly.
Pour in the coconut milk and beef broth, stirring to combine and scraping any browned bits from the bottom of the skillet.
Add the fish sauce, brown sugar, tamarind paste, cinnamon stick, cardamom pods, bay leaf, ground cloves, nutmeg, and mace to the skillet. Stir well.
Pour the curry sauce over the beef in the slow cooker.
Add the potatoes and roasted peanuts to the slow cooker. Stir gently to combine.
Cover and cook on low for 6 hours, or until the beef is tender and the potatoes are cooked through.
Remove the cinnamon stick, cardamom pods, and bay leaf before serving.
Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.