Slow-cooker massaman beef curry

A slow-cooked, meltingly-tender, rich Thai beef curry topped with crunchy peanuts.

  • 8 hrs 45 mins cooking
  • Serves 6
  • Print
This fragrant curry is 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.
Looking for more easy Thai recipes?


  • 2 tablespoon peanut oil
  • 2 brown onions (400g), cut into thin wedges
  • 1 kilogram gravy beef, chopped coarsely
  • 2/3 cup (200g) massaman curry paste
  • 1 cup (250ml) coconut milk
  • 1 cup (250ml) chicken stock
  • 2 cinnamon sticks
  • 2 dried bay leaves
  • 3 potatoes (600g), chopped coarsely
  • 1/2 cup (70g) roasted unsalted peanuts
  • 2 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1/3 cup lightly packed fresh coriander leaves
  • 1 lime, cut into wedges


  • 1
    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.
  • 2
    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.
  • 3
    Add coconut milk, stock, cinnamon, bay leaves, potato and nuts to cooker. Cook, covered, on low, 8 hours.
  • 4
    Stir in sugar and sauce. Serve curry topped with coriander; accompany with lime wedges.


Chuck steak is also suitable for this recipe.

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