Slow Cooker Beef Massaman Curry
Get ready for a flavour-packed dinner with this Slow Cooker Beef Massaman Curry – it’s ridiculously easy, with no browning required! Mildly spiced and perfect for the whole family, this dish will become a weeknight favourite, especially when you're short on time!
Servings: 4 servings
Calories: 564kcal
Equipment
- Ziplock Bag optional
Ingredients
- 600 g ( 1.3lb ) diced beef
- 450 g ( 1lb) Maris piper potatoes approx 4
- 5 tablespoon massaman curry paste
- 400 ml ( 1¾ cups ) coconut milk
- 100 ml ( ½ cup ) beef stock
- 1 medium onion finely diced
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime juice of
- 2 tablespoon flour
Instructions
- Coat the diced beef in the flour and set aside. I like to put it in a zip lock bag and toss until it's combined - far less messy!
- In a medium bowl whisk together the curry paste, fish sauce, sugar, coconut milk, made-up stock and lime juice to make the sauce.
- Dice the onion finely and peel & chop the potatoes into chunks about the same size as the beef. Place at the bottom of the slow cooker.
- Pour over the sauce.
- Add the floured beef to the top of the slow cooker, no need to stir in!
- Cook on low for 8 hours, stir before serving.
- Serve with a fresh coriander garnish, a grind of black pepper and fluffy steamed rice.
Video
Notes
How Can I Make This Allergy Friendly?
Make It Fish/Crustacean Free: Traditionally massaman curry paste contains shrimp paste (crustaceans). I have found a vegan version from Ocado which would be suitable if you have a fish allergy. You will also need to use a vegan “ fish sauce”, which you can pick up on Ocado too, but note that this does contain soya.
Make It Gluten-Free: Use gluten-free flour instead of regular flour to coat the beef and check the ingredients of the stock cube to ensure it is gluten-free.
Lauren’s Tips
- Prep the night before: If you're short on time in the morning, prep everything the night before. Store the prepped ingredients in the fridge, then just toss them into the slow cooker in the morning and switch it on.
- Chop Evenly: Chop the potatoes into chunks roughly the same size as the beef so everything cooks evenly.
- Seasoning: Both the stock and fish sauce have a high salt content, so you will not need to add any more salt to the dish to season it. A grind of black pepper is delicious just before serving.
- Add Spice: Traditionally, although full of flavour, massaman is a mild spiced curry. Sprinkle over sliced red chilli before serving if you prefer some heat.
- Don’t skip the lime juice: The fresh lime juice adds a lovely zing to balance out the richness of the coconut milk and spices. It’s a small step that makes a big difference in flavour!
Nutrition
Calories: 564kcal | Carbohydrates: 36g | Protein: 40g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 928mg | Potassium: 1339mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3008IU | Vitamin C: 32mg | Calcium: 117mg | Iron: 8mg
