Description
This Slow-cooker Massaman Beef Curry is a comforting, family-friendly dish featuring tender, melt-in-the-mouth beef slow-cooked in a rich, aromatic Massaman curry sauce. With minimal prep and the slow cooker doing most of the work, it’s perfect for busy weekdays and is also freezer-friendly. The dish combines classic Thai flavors with creamy coconut milk, warming spices, and hearty potatoes, served alongside steamed jasmine rice and optional naan or roti.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 kg (2 lb 3 oz) chuck (braising/casserole) steak (left whole)
- 1 x 114 g (4 oz) can Maesri Massaman Curry Paste
- 1 cup (250 ml) chicken stock or 1 cup (250 ml) water + 1 stock (bouillon) cube
- 400 ml (13½ fl oz) coconut milk
- 8 small potatoes or 4 large potatoes, cut into 2 cm (¾ inch) chunks (peeling optional)
- 2 onions, sliced into thick wedges
Flavour Boosters (Optional)
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp lime juice
- 2 cinnamon sticks
- 1 star anise
To Serve
- Steamed jasmine rice
- Roti or naan (optional)
- 2 tbsp crushed peanuts
- ¼ bunch fresh coriander (cilantro), leaves picked
- 1 large red chilli or 2 bird’s eye chillies, sliced (optional)
- Lime wedges
Instructions
- Brown the beef: Heat the olive oil in a large heavy-based frying pan over medium heat. Add the whole chuck steak and cook for 3–4 minutes on each side until browned. This step is crucial for developing flavor. Once browned, set the beef aside.
- Combine the sauce ingredients: In a medium bowl, stir together the Massaman curry paste, chicken stock (or water plus stock cube), and coconut milk until smooth to create the sauce base. If using, add the fish sauce, sugar, and lime juice, mixing well to incorporate all flavors.
- Add everything to the slow-cooker: Arrange the browned beef, potato chunks, and sliced onions in layers inside the slow cooker, in that order. Pour the prepared sauce evenly over the ingredients. Add the cinnamon sticks and star anise if using. Some potatoes and onions may not be submerged; they will soften and blend into the sauce during cooking.
- Cook in the slow-cooker: Set the slow cooker on high for 4 hours or low for 8 hours. Check the beef at the end of cooking; if still firm, continue cooking on high in 30-minute increments until the beef is tender and easily falls apart with a fork. Use tongs to gently shred the beef into bite-sized pieces before serving.
- Optional pressure cooker method: For faster cooking, cook the beef and ingredients on high pressure for 1 hour. Use quick release to free pressure immediately. If the sauce is too thin after cooking, use the sauté function on the pressure cooker and simmer uncovered for 5–10 minutes to reduce and thicken. The beef should be very tender and falling apart.
- Serve: Spoon the Massaman beef curry over steamed jasmine rice. Serve with roti or naan on the side. Garnish with crushed peanuts, fresh coriander leaves, sliced chili if desired, and lime wedges for a burst of freshness.
Notes
- Use authentic Maesri Massaman curry paste for the best flavor. Substitute with other Massaman curry pastes if unavailable, but flavor may vary.
- Chicken stock adds richness to the sauce. If unavailable, dissolve one chicken stock cube in hot water as an alternative.
- The optional flavour boosters (fish sauce, sugar, lime juice, cinnamon sticks, star anise) elevate the dish’s complexity but can be omitted if preferred.
- Serve with traditional flatbreads like roti or naan for a complete Asian-inspired meal.
- This dish is freezer-friendly; cool completely before storing in airtight containers for up to 3 months.
- Slow cooker times may vary; adjust accordingly to ensure beef is tender and sauce thickened.
