Description
This Slow Cooker Beef Massaman Curry is a rich and flavorful Thai dish featuring tender beef chuck simmered in a fragrant coconut milk-based curry with potatoes, warm spices, and roasted peanuts. Perfect for an easy, comforting meal that fills your home with inviting aromas, it boasts a harmonious balance of savory, sweet, and tangy flavors.
Ingredients
Scale
Main Ingredients
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons Massaman curry paste
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 1 medium onion, sliced
- 2 medium potatoes, peeled and cubed
- 1 cinnamon stick
- 3 whole cloves
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons tamarind paste or juice
- ½ cup roasted peanuts
- 1 tablespoon vegetable oil
- Salt to taste
Optional Garnishes
- Chopped cilantro
- Lime wedges
Instructions
- Prepare and Sauté Curry Paste: Heat the vegetable oil in a skillet over medium heat. Add the Massaman curry paste and sauté for 1 to 2 minutes until it becomes fragrant, which helps release its rich spices.
- Sear the Beef: Add the beef cubes to the skillet and sear them for 2 to 3 minutes, stirring to coat the meat evenly with the curry paste. This step locks in flavor.
- Transfer to Slow Cooker: Move the seared beef and curry mixture into the slow cooker, setting the foundation of your curry.
- Add Remaining Ingredients: Pour in the coconut milk and beef broth. Add the sliced onion, cubed potatoes, cinnamon stick, whole cloves, fish sauce, brown sugar, and tamarind paste. Stir well to combine all ingredients thoroughly.
- Cook Slowly: Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours until the beef is tender and the potatoes are soft, allowing flavors to deeply meld.
- Add Peanuts: About 30 minutes before the cooking ends, stir in the roasted peanuts to infuse a crunchy texture and nutty flavor.
- Final Touches: Remove the cinnamon stick and cloves carefully before serving. Garnish with chopped cilantro and lime wedges if desired, adding brightness and freshness.
- Serve: Serve the Massaman curry hot with steamed jasmine rice or roti for an authentic Thai dining experience.
Notes
- Adjust the heat level by adding more Massaman curry paste if you prefer a spicier curry.
- If tamarind paste is unavailable, a splash of lime juice can be used as a suitable substitute to maintain tanginess.
- For variation, substitute beef with chicken or lamb as desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
