Massaman Curry - Slow Cooker

This Slow Cooker Massaman Curry is the ultimate comfort food! Make extra and freeze some for a busy weeknight. This recipe is so easy to prepare, allowing you to bring a touch of Thailand to your dinner table without the hassle.

This delightful Thai-inspired curry is a harmonious blend of tender meat, aromatic spices, and creamy coconut milk, resulting in a rich and flavourful dish that will delight your taste buds. With the convenience of a slow cooker, you can simply set it and forget it, coming home to a ready-to-eat meal that the whole family will love.

Whether you’re looking to impress guests or simply want to treat your family to a new favorite, this Slow Cooker Massaman Curry is sure to become a staple in your culinary repertoire. Let’s dive into the world of Thai cuisine and make dinnertime extraordinary!

curry, thai, massaman curry, indian, slow cooker, stew

dinner

Thai

Yield: 5-6

Author: Ange Zahn

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Massaman Curry - Slow Cooker

This delightful Thai-inspired curry is a harmonious blend of tender meat, aromatic spices, and creamy coconut milk, resulting in a rich and flavourful dish that will delight your taste buds. With the convenience of a slow cooker, you can simply set it and forget it, coming home to a ready-to-eat meal that the whole family will love.

Prep time: 20 MinTotal time: 20 Min

Cook modePrevent screen from turning off

Ingredients

• 1 kg chuck steak or gravy steak, cut into 2cm cubes
• 1 onion, diced
• 6 garlic cloves, chopped or crushed
• ¼ cup Massaman curry paste (I use Ayam brand)
• ½ cup coconut milk
• 6 cardamom pods, bruised
• 1 cinnamon stick
• 2 bay leaves
• 4oog can coconut milk
• 4 chat potatoes, cut into 6 pieces
• 1 carrot, cut into quarters lengthwise, then into 2cm pieces
• 1 tablespoon fish sauce
• 1 tablespoon tamarind paste
• 2 tablespoons brown sugar
• ½ cup roasted peanuts
• To Serve: steamed rice and vegetables, crushed roasted peanuts and coriander.

Instructions

1. Heat a large frypan over medium-high heat and cook the cubed beef for 2-3 minutes on the top and bottom sides. This doesn’t need to be fully cooked, just sealed. Place the sealed beef into the slow cooker.
2. Turn the heat down to medium heat and cook the onion and garlic for 3-5 minutes.
3. Add the curry paste and cook for 1 minute or until fragrant. Add ½ cup coconut milk and cook for 1 minute. Pour the sauce into the slow cooker.
4. Add to the slow cooker the cardamom pods, cinnamon stick, bay leaves, coconut milk, potatoes, carrot, fish sauce, tamarind paste, brown sugar and roasted peanuts and stir to combine.
5. Cook on low for 8 hours or high for 4 hours.
6. Serve with steamed vegetables, rice, crushed peanuts and coriander.

Notes

This curry freezes well. Cook up a double batch and freeze half, ready for when you need a quick and easy dinner.

Nutrition Facts

Calories

956

Fat

61.15 g

Sat. Fat

33.66 g

Carbs

58.64 g

Fiber

7.89 g

Net carbs

50.77 g

Sugar

10.17 g

Protein

49.58 g

Sodium

633.78 mg

Cholesterol

136 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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