Massaman curry is a classic Thai red curry perfectly suited to a slow cooker – which makes the meat tender and unlocks flavours of cinnamon, bay leaves and coconut milk in this recipe. It also means you can come home to a delicious dinner, ready to serve. Plate this up with a squeeze of fresh lime juice for an extra flavour hit.
Ingredients
Method
Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 minutes or until browned lightly. Transfer mixture to a 4.5-litre (18-cup) slow cooker.
Heat remaining oil in same pan over high heat; cook beef, in batches, until browned. Add paste; cook, stirring, 1 minute or until fragrant. Transfer mixture to cooker.
Add coconut milk, stock, cinnamon, bay leaves, potato and nuts to cooker. Cook, covered, on low, 8 hours.
Stir in sugar and sauce. Serve curry topped with coriander; accompany with lime wedges.
You’ll need these…
Chuck steak is also suitable for this recipe.
Note
What if I don’t have a slow cooker?
While this recipe uses a slow cooker, you could also try our beef massaman curry recipe that takes less than 2 hours in a pressure cooker. Or, this classic stovetop massaman chicken curry recipe we first published in 1976.
Is massaman curry very spicy?
Massaman curry is traditionally a mildly spicy Thai curry, which means people who don’t like spicy foods can enjoy it. Some massaman curry pastes also include a guide to the level of spice, with “mild” the most common. This makes it easy to get the level of spice right for the whole family.
What does massaman taste like?
Massaman curry typically includes lemongrass, shallots, galangal, cardamom, chilli, cinnamon, coriander seeds, cumin and nutmeg, as well as shrimp paste. The curry mix or paste gives it a fragrant flavour, with mild spice and some sweetness and tang. The meat, vegetables and coconut milk add layers of richness and depth for a delicious, filling meal.
Looking for more Thai food you can cook at home? Check out or easy Thai recipes, from chicken satay skewers to pad Thai!
