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beef massaman curry slow cooker

beef massaman curry slow cooker

beef massaman curry slow cooker

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beef massaman curry slow cooker


  • 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


  • 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.
beef massaman curry slow cooker
beef massaman curry slow cooker

Beef Massaman Curry Recipe

Slow Cooked Beef Massaman Curry – Rich, fall-apart beef in a spicy homemade sauce with new potatoes. Perfect comfort food!

Massaman Paste – makes about 6 tbsp:

  • 1 chopped red onion
  • 3 mild red chillies – roughly chopped (or use fewer chillies, depending on how hot you like it) – I use Fresno chillies
  • 2 tsp ground coriander
  • 2 tsp cumin
  • ½ tsp ground  cinnamon
  • ½ tsp white pepper
  • 3 cloves garlic – peeled
  • 2 sticks of lemongrass – outer leaves removed, softer inside chopped finely (or replace with 2 tsp lemongrass paste)
  • 1 tsp minced ginger
  • 1 tsp shrimp paste – optional, also it’s generally gluten free, but best to check
  • 3 tsp fish sauce – ,make sure it’s a gluten free brand if needed
  • 1 tsp brown sugar
  • small bunch fresh coriander/cilantro stalks – you’ll be using the leaves later to serve, so just wrap them in a bit of damp tissue to keep them fresh
  • ½ tsp salt

Other curry ingredients:

  • 2 tbsp vegetable oil
  • 1.5 tbsp cornflour – (cornstarch)
  • 1 kg (2 ¼ lbs) braising beef (beef chuck) – chopped into chunks
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 400 ml (1 ⅔ cups) beef stock – 2 stock cubes with water is fine – use kallo beef bouillon cubes for gluten free
  • 400 g (14 oz) can coconut milk – it’s usually gluten free, but double check
  • 500 g (1 lb) baby new potatoes – (slice any bigger ones in half)
  • Juice of 1 lime

To Serve:

  • Boiled rice
  • Chopped fresh coriander (cilantro)
  • Chopped red chillies
  • Lime wedges


beef massaman curry slow cooker
beef massaman curry slow cooker

Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.

Heat the oil in a large pan. Toss the chopped beef in the cornflour, salt and pepper.

Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you’ll get a nice dark colour on the beef. The beef will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.

Once the beef has cooked for 5 mins, turn down the heat a little and add in the spice paste you made earlier. Give it a stir to coat the beef and let it cook for a couple of minutes.


Add in the beef stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins (alternatively you can place in the oven at about 160C/320F). Give it a stir every so often. If it’s starting to look dry you can add in some more beef stock or water.

After the 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 – 30 mins until the potatoes are tender (this is a good time to start cooking your rice too).

Take out of the oven and mix in the lime juice. Serve the curry on a bed of rice with a sprinkling of coriander/cilantro, fresh chillies and a wedge of lime.

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