Slow Cooker Beef Massaman
A rich and flavorful Slow Cooker Beef Massaman curry featuring tender beef simmered in a creamy coconut milk and Massaman curry paste sauce, infused with warm spices and potatoes for a comforting Thai classic.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds beef chuck roast, cut into 1.5-inch cubes
1 tablespoon vegetable oil
1 cup Massaman curry paste
2 cans (13.5 ounces each) coconut milk
3 medium potatoes, peeled and cut into 1-inch cubes
1 large onion, sliced
1/2 cup roasted peanuts
1/4 cup fish sauce
2 tablespoons tamarind paste
2 tablespoons brown sugar
3 dried bay leaves
1 cinnamon stick
4 whole cardamom pods
1/2 teaspoon ground cloves
1/2 cup beef broth
1/4 cup chopped fresh cilantro, for garnish
Steamed jasmine rice, for serving
Instructions
Heat vegetable oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5 minutes. Transfer beef to slow cooker.
In a bowl, whisk together Massaman curry paste and one can of coconut milk until smooth.
Pour the curry mixture over the beef in the slow cooker.
Add peeled and cubed potatoes, sliced onion, roasted peanuts, fish sauce, tamarind paste, brown sugar, bay leaves, cinnamon stick, cardamom pods, ground cloves, and beef broth to the slow cooker.
Stir gently to combine all ingredients.
Cover and cook on low for 6 hours, or until beef is tender and potatoes are cooked through.
Remove bay leaves, cinnamon stick, and cardamom pods before serving.
Stir in the remaining can of coconut milk and heat through for 5 minutes.
Serve hot over steamed jasmine rice and garnish with chopped fresh cilantro.