Slow Cooker Massaman Beef Curry

Slow Cooker Massaman Beef Curry

Serves 4



  • 2 Tbsp oil (any type)
  • 800g-1 kg blade steak, cut into large chunks
  • 2 spanish onions, cut into large wedges
  • 6-8 baby new potatoes, cut in half
  • 1/4 – 1/2 C massaman curry paste (depending on how strong you want the curry)
  • 400ml coconut cream
  • 1/2 C water
  • 1/2 C raw cashews (optional)
  • 2 Tbsp lime juice
  • 2 Tbsp fish sauce
  • 1/4 C raw cashews, toasted
  • 3-4 sprigs coriander, roughly chopped


  1. Heat oil in a large frying pan. Add beef to pan and sear on all sides until lightly browned. Add onions and allow to cook for 1-2 minutes or until fragrant.
  2. Place the seared beef and onions into the slow cooker followed by the potatoes.
  3. Place massaman curry paste in the hot frying pan and return to a medium heat. Stir for 2-3 minutes or until the paste begins to separate.
  4. Add the coconut cream, stirring to deglaze the pan then pour this mixture over the ingredients in the slow cooker.
  5. Add water and the cashews if using then stir to combine.
  6. Place the lid on the slow cooker and set to a low heat. Cook for 6-8 hours.
  7. Just before serving, add the lime juice and fish sauce. Stir to combine.
  8. Serve with steamed rice (we use Turmeric Rice topped with Nigella seeds)
  9. Garnish with toasted cashews and coriander leaves

Tags: curry, massaman beef, slow cooker

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