Slow cooker recipes

Slow-cooker massaman beef curry

This Thai massaman curry is slow-cooked, meltingly-tender, and perfectly rich, topped with crunchy peanuts.
Slow-cooker massaman beef curry
8H 45M

Massaman curry is a classic Thai red curry perfectly suited to a slow cooker – which unlocks the flavour of cinnamon, bay leaves and coconut milk. Plus the convenience of coming home to a delicious dinner, ready to serve. Plate this up with a squeeze of fresh lime juice for an extra flavour hit.

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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.


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