Beef Massaman Thai Curry
Delicious massaman Thai curry from your slow cooker, rich with vegetable goodness!
Equipment
- 5L slow cooker
Ingredients
- 1 cup butternut pumpkin, cut into large cubes
- 1 cup orange sweet potato, cut into large cubes
- 1 cup frozen green beans (baby or cut)
- 1 brown onion, roughly diced
- 800 grams diced beef oyster blade steak, (or other cheap casserole style cut of beef is fine also)
- 400 ml can coconut cream
- 1 tsp cornflour
- 100 grams Massaman Thai curry paste (I prefer Ayam brand)
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp fish sauce
- Optional: fresh coriander to garnish
Instructions
- Add all diced vegetables and diced beef to slow cooker
- Combine coconut cream with cornflour. Stir in curry paste, sugar, lime juice and fish sauce. Pour this liquid into slow cooker and stir to combine
- Cook on low for 8hrs. Could also be cooked faster 5-6hrs on high if you need.
- This will make 4 serves if served with rice. Alternatively serve alone for 2 generous serves.Garnish with fresh coriander to serve if you choose
- This recipe inspired by the Massaman Lamb Shanks with Potato and Green Beans recipe on page 193 of the 7 NIGHTS OF SLOW COOKING BOOKS available in our website shop
Tried this recipe?Scroll Down To Share What You Think
My “go to” massamam curry recipe. I love it. Thank you.
This is a great recipe, simple and delicious.
I added a chopped potato and extra massaman paste to add a bit more spice.
Highly recommend this recipe
Is it coconut cream or coconut milk? The list of ingredients says coconut cream but the instructions say coconut milk.
Coconut Cream Louise 🙂
Had this last night,was do good definitely be doing again,I didn’t have pumkin,sweet potato or beans so used potato,Carrots and peas,I found it worked well.
Great recipe – flavour was A+ and using the cut of meat in the recipe was super tender. I did however find the sauce watery and had to add extra cornflour at the end to thicken to our liking. We will definitely be cooking this one again!
So flavoursome! I only had coconut milk and lemon juice and will try the recipe again with coconut cream and lime juice but it was delicious anyway ?
Hi Paulene
If I double the meat do I double everything else?
I love your recipes have all your books!
Thanks Lou
Hi Louisa 🙂
So happy you love our books!
For this recipe it could easily take double the meat without needing to double anything else since it’s so saucy
However if you also wanted to double all the veg too you could increase the coconut cream, cornflour, curry paste, sugar, lime, & fish to perhaps 1.5 times what they are now (so half again) as I feel a full double with 800ml coconut cream would be way to much liquid 🙂
Absolutely delicious! Needed some more cornflour to thicken but otherwise excellent. Used 1kg gravy beef.
We love this recipe in our house. My 15 year old son, who struggled to eat any vegetables absolutely devours this. I generally use potato, sweet potato, onion and carrot. But you can add any vegetables you have on hand.
Really yummy. We have it almost weekly.
I love that he loves this Nicole! 🙂
My favourite recipe at the moment
OMG,I replaced coconut cream with 2tbl light sour cream, used lemon in place of lime added potato.and just had to thicken with cornflower slurry at the end.absolutely delicious.
Absolutely delicious
Dish looked just like the picture
Served with supermarket Nan bread and 90 second rice
House smelt amazing all day
Will definitely be cooking this one again
My new fav curry 🩷 I have made with beef and chicken and for both I leave the pieces of meat big and shred about an hour before eating. The flavour is amazing. I also use a mix of potato, sweet potato and pumpkin as the veg depending on what I have. Thank you!
That’s such a great suggestion to shred too Justine! Thanks for sharing 🙂
Made this last night and it was so nice. I did not have the pumpkin so added a whole sweet potato, 2 ordinary potatoes and peas. Also did what was mentioned in another comment and put in more of the curry paste. It was delicious the leftovers today as we all took them to work for lunch. Yum!
This is delicious, I made pies with the leftovers, I will definitely make this again 😋
No wonder this keeps popping up in the FB group, it is delicious. I used 1kg of beef rather than 800g and nearly the whole jar of massaman paste (because apparently I can’t judge 1/2 a jar 😅). As it’s just me, there are plenty of left overs to take to work for lunch and make my work mates jealous with the smell. this will definitely be on my frequent cook list.❤️❤️❤️❤️
I tried this for the first time and I was not disappointed. Both myself and my husband scoffed it up haha.
Loved this. Tasty and not hot. Will be making again
I have made this curry twice and it was absolutely delicious. I made a couple of changes. I coated the chuck steak in flour first and didn’t use the cornflour. I also used Maesri massaman paste, which I prefer to the Ayam. I also added the sweet potato and pumpkin 75 minutes before the end of cooking time. I found it was just slush when I added it at the beginning. Really delicious recipe that I plan to use regularly.