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Slow Cooker Beef Massaman Curry

Slow Cooker Beef Massaman Curry

This easy slow cooker beef massaman curry recipe brings together fragrant spices and rich flavours into a creamy thai curry. The beef, peanuts and potatoes make for a fulfilling meal, though you may need to sit down for a while once finished!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Thai
Servings 2 people
Calories 1079 kcal


For the paste

  • 15 g raw ginger
  • 1/2 a red onion
  • 2 red chillis
  • 3 cloves garlic
  • 1 stalk lemongrass
  • 2 tbsp tamarind paste
  • 1/2 tbsp fish sauce
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon

For the curry

  • 3 cardamon pods
  • 400 g diced beef
  • 250 g baby potatoes
  • 1 brown onion
  • 1 400ml tin of coconut milk
  • 250 ml hot beef stock
  • 50 g roasted peanuts


  • add all of the ingredients for the massaman paste to a blender and blend until smooth.
  • Roughly chop the brown onion.
  • Add the paste, beef, potatoes, stock, cardamon pods and brown onion to the slow cooker and cook on low for 5-6 hours.
  • Around 30 minutes before serving, add the coconut milk and stir to combine with the rest of the curry.
  • Before serving, add the peanuts to the slow cooker and stir. Serve with jasmine rice, chopped red chilli and more roasted peanuts.


Tip 1: To avoid the coconut milk splitting, add it (at most) 30 minutes before serving. The stock will provide enough liquid for the ingredients in the slow cooker.
Tip 2: Serve with creamy coconut rice – check out our recipe here!

Nutrition (per serving)

Calories: 1079kcal

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