Slow Cooker Massaman Curry
Slow Cooker Massaman Curry is a delightful fusion of rich flavors and comforting aromas that will transport your taste buds straight to Thailand. With tender beef simmered in creamy coconut milk and an array of spices, this dish is perfect for both cozy weeknight dinners and festive gatherings. Set it and forget it—let your slow cooker do the work while you enjoy the enticing scents wafting through your kitchen!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Ingredients
Scale
- 2 lbs boneless beef chuck roast, cut into 1-inch cubes
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp Massaman curry paste
- 4 medium Yukon Gold potatoes, diced
- 1 large sweet onion, chopped
- ½ cup unsalted roasted peanuts
- 2 tbsp brown sugar
- Juice of 1 lime
- 1 cup low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 1 tsp fish sauce
Instructions
- Chop the beef into cubes and season lightly with salt and pepper.
- Sauté onions in a skillet over medium heat until soft, about 5 minutes.
- In a slow cooker, combine beef, sautéed onions, potatoes, curry paste, coconut milk, chicken broth, soy sauce, fish sauce, and brown sugar.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Stir in peanuts and lime juice about 30 minutes before serving.
- Serve with jasmine rice or naan bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 8g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
Keywords: Feel free to substitute chicken or tofu for the beef. Add extra veggies like bell peppers or spinach for added color and nutrition. Leftovers can be stored in the fridge for up to four days.