Slow Cooker Massaman Curry Recipe

Massaman curry is one of the most popular curry dishes on the planet. It's got great flavor and is good for the whole family, making it a no-brainer. If you love the taste of curry and a filling meal, then this recipe should be right up your alley. Recipe developer Ting Dalton is the brains behind this incredible dish that tastes just as good as a massaman curry that you would order at a restaurant. "It's a fragrant flavor with lots of different spice but no heat, which is why it's great for the whole family," Dalton says of this tasty main course. 

Another great part about this recipe is that it's easy to make. "I love the fact there is no cooking and hardly any prep work," Dalton raves. "All you have to do is put all in the slow cooker, put the lid on, and forget about it for eight hours! Perfect if you've got a busy day and don't want anything complicated. This would be perfect if you're entertaining too."

Keep reading to find out how to make this incredible slow cooker massaman curry, and be sure to bookmark this recipe. 

Gather the ingredients for your massaman curry

Are you ready to begin? Start things off by making a grocery list of all of the items you will need to whip up this delicious dish. For starters, you will need some cubed steak and a few potatoes. Be sure to peel and chop them ahead of time. You will also need an onion and a few tablespoons of massaman Thai curry paste. The dish also calls for plain flour and beef broth — both of which you may already have at home.

The remaining items you need all add flavor to this dish. They include coconut cream, fish sauce, lemon juice, and brown sugar. Last but not least, get some chopped cilantro for serving.

Coat the beef

It's time to get started on this fantastic dish. First, you will need to grab the steak and coat it in flour. You can just put the steak in a bowl and sprinkle the flour on top. Then, set it aside for later use.

Next, take out your slow cooker and place it on the counter. Plug it in so it's ready for use, but you don't need to turn it on just yet. Load in the diced potatoes and the finely chopped onion into the bottom of the slow cooker. "If you'd prefer more spice, then add a freshly chopped chili with the onions," Dalton suggests.

Make the sauce

Now that you have some of your ingredients loaded into the slow cooker, it's time to switch gears and mix up the sauce. Grab a small bowl and a whisk for mixing. First, put in the massaman curry paste, followed by the beef broth. "If you don't have beef broth, you can use chicken broth," Dalton shares. 

Then, throw in the coconut cream, fish sauce, lemon juice, and brown sugar. Whisk all of the ingredients together until they are well combined. This shouldn't take very long to do. Voila, now you have your massaman curry sauce.

Pour in the sauce

Wasn't it easy to make that sauce? Now, it's time to add it to the recipe. Go ahead pour the curry sauce over the potatoes and onion in the slow cooker. After that, you can toss in your floured beef on top. Don't worry — there is no need to stir at this point.

Put the lid back on your slow cooker and set the timer to the low setting. Then, set the timer for eight hours, and go about your business as you wait for the massaman curry to cook.

Serve and enjoy

Once the timer dings, the massaman curry is ready! Do a little happy dance because it's now time to enjoy. Dalton recommends serving this curry with steamed rice and sprinkling a little chopped cilantro on top. "This is a great, mild curry that is perfect for the whole family," Dalton shares. "With the potatoes, it makes it a substantial meal, so if you don't want to serve with rice, you can also serve with naan bread to dip in the sauce."

As for leftovers?" You can keep leftovers in the refrigerator for up to three days or freeze them for up to three months, Dalton says. Thaw completely before reheating.

Slow Cooker Massaman Curry Recipe Directions
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If you love the taste of curry and a filling meal, then this recipe for massaman Thai curry should be right up your alley.
Prep Time
Cook Time
massaman curry in bowl
Total time: 8 hours, 10 minutes
  • 1 ½ pounds beef steak, cubed
  • 3 tablespoons plain flour
  • 3 potatoes, peeled and diced
  • 1 onion, finely chopped
  • 5 tablespoons massaman Thai curry paste
  • 2 cups beef broth
  • 2 cups coconut cream
  • 3 tablespoons fish sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • Chopped cilantro to serve
  1. Coat the beef in flour and set aside. Place the diced potatoes and finely chopped onion into the bottom of the slow cooker.
  2. To make the sauce, whisk together the massaman curry paste, beef broth, coconut cream, fish sauce, lemon juice, and brown sugar until well combined.
  3. Pour the massaman curry sauce over the potatoes and onions, then add in the floured beef. There is no need to stir.
  4. Cover and cook on low for 8 hours.
  5. Sprinkle with chopped cilantro and serve with steamed rice.
Calories per Serving 664
Total Fat 46.7 g
Saturated Fat 32.4 g
Trans Fat 1.0 g
Cholesterol 71.5 mg
Total Carbohydrates 34.3 g
Dietary Fiber 5.3 g
Total Sugars 4.2 g
Sodium 985.1 mg
Protein 31.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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