There’s nothing better than throwing in lots of ingredients, leaving it for the whole day, and then dishing up a delicious meal for the whole family in the evening. I really do love slow-cooking. And one of the best dishes to cook in a slow cooker is this beef massaman curry recipe. It’s fragrant, tasty and the meat just melts in your mouth. And the best thing about it? You really don’t have to do much cooking.
What is beef massaman curry?
I remember when I first had a steaming hot bowl of massaman curry in Thailand. Having eaten so many spicy green curries, it was a pleasant change to have a curry with tender meat and potatoes, that was rich in flavour but not overly spicy.
Massaman curries are really delicious and this beef massaman curry recipe is super easy because you don’t have to make your own paste. So if you have some in your cupboard, all you have to do is throw in some potatoes and beef. If you don’t have beef, you can also use chicken. This massaman recipe is extremely versatile.
What if I want to make my own curry paste?
There’s no denying that making your own curry paste from scratch offers the freshest and more authentic taste of spices and flavours. However, for ease, this recipe uses ready-made massaman paste, which you can buy in all good supermarkets. And if you can, I would suggest getting the best massaman paste you can afford – I like to use Mai Ploy.
Making Massaman curry paste from scratch
If you would like to make your own paste or make it ahead of time, all you have to do is blitz together 2 red chillies, one red onion, 4 cloves of garlic, lemongrass, 1 teaspoon of ground coriander, 1 teaspoon cumin, 1 teaspoon cinnamon, 1 tablespoon of soft brown sugar, 1 tablespoon of fish sauce, 1 teaspoon of salt, 1cm piece of peeled ginger, and a handful of fresh coriander.
What ingredients are needed
massaman curry paste
beef or chicken stock
How to make it
After combining the stock, massaman paste, lime juice, sugar and coconut milk together, pour over the beef, onions and potatoes. Cover and cook for eight hours on low, or on high for five hours, giving it a stir halfway through.
What if the curry is too runny?
Traditionally, Thai curries shouldn’t have a thick sauce – they are meant to be quite watery – and more soup-like. However, if your preference is to have a thicker sauce, then you can thicken the curry using corn flour slurry. Add around 1 tablespoon of cornflour to 2 tablespoons of water and mix – then add to the slow cooker around 30 minutes from the end of your cooking time and stir through.
What to serve with it?
Serve this massaman curry over boiled rice is, with a good sprinkling of fresh coriander and a squeeze of lime. It’s just perfect.
Can you freeze this massaman curry?
If you have any leftovers, you can put them in a suitable container and refrigerate for up to three days and reheat them thoroughly. You can freeze for up to three months and defrost thoroughly before heating up again.
Love Thai food or Asian food?
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