Slow-cooker Massaman Beef Curry

Name: Slow-cooker Massaman Beef Curry
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: Thai
Ingredients: 2 tbsp olive oil; 1 kg chuck (braising/casserole) steak (no need to cut, can be left whole – you can use any beef suitable for slow-cooking, like gravy beef or oyster blade/flat iron/butler's steak); 114 g can Maesri Masaman Curry Paste (important see note 1); 250 ml chicken stock or 1 cup (250 ml) water + 1 stock (bouillon) cube (see note 1); 400 ml coconut milk; 8 small potatoes, any variety or 4 large potatoes, cut into 2 cm (¾ inch) chunks (peeling optional); 2 onions, sliced into thick wedges; 1 tbsp fish sauce; 1 tbsp sugar; 1 tbsp lime juice; 2 cinnamon sticks; 1 star anise; Steamed jasmine rice; Roti or naan (see note 4); Crushed peanuts; ¼ bunch fresh coriander (cilantro), leaves picked; 1 large red chilli or 2 bird’s eye chillies, sliced (optional); Lime wedges

Instructions

Prep:25minCook:8h

You only need a few low-cost ingredients to make this family-friendly, mild and melt-in-the-mouth Slow-cooker Massaman Beef Curry. There’s minimal prep, and the slow-cooker does all the work for you. It’s freezer-friendly, comforting and perfect for busy weekdays.

Updated at: Fri, 13 Mar 2026 00:07:30 GMT