Beef Massaman


May 11, 2016

Beef Massaman 4 0 5 1

I love Thai food and there is little Thai Restaurant that is local to me that does a really delicious authentic Massaman after a few attempts I finally came up with this recipe which almost replicates the same sweet and fragrant taste.

  • Prep: 20 mins
  • Cook: 6 hrs
  • 20 mins

    6 hrs

    6 hrs 20 mins

  • Yields: 4 servings


650g diced beef

2x tins coconut cream

2x tablespoons massaman curry paste

1x cup Chicken stock

2x carrots chopped

1x onion sliced

1x sweet potato chopped

1/2 lemon juiced

2-3 tsp garlic

1x cinnamon stick

2x bay leaves

5x cardamom pods crushed

2x teaspoons brown sugar

1x tablespoon tamarind paste

1x tablespoon fish sauce

1 tsp parsley

1 tsp coriander


1Brown beef in batch set aside (optional)

2Place all ingredients in a slow cooker and cook on low for 6-8 hours until beef is tender.

3If your sauce is too runny thicken with a little cornflour and water mixture.

4Serve with steamed rice or cauliflower rice.


1I have also used diced lamb instead of beef and its just as lovely.

Submitted by Jarrah King


7 Reviews

Jayne I like to use oned that isn’t super lean for best result. Casserole steak/chuck/oyster etc diced is great


July 13, 2020

Hi what’s the best beef to use for this recipe please?

Natalie Atkins

April 6, 2020

Loved this recipe. Cooked on low for 8 hours, perfectly tender chuck steak and no splitting of the coconut milk. Veges just perfectly cooked. i did add a large red chilli and a teaspoon of fenugreek. Thanks for posting this.

Paulene @ Slow Cooker Central

February 13, 2020

All the info on splitting HERE


February 12, 2020

Hi, I’m planning on making this on the weekend. What does ‘split cream’ look like?

Jillian Turner

May 27, 2018

This was the most amazing curry I’ve made yet. I substituted the beef for chicken (4 large drumsticks & 1 large breast). Followed recipe except for coriander. Needed thickening at the end. Next time I will try the tea towel trick. 5 hours on low & the chicken was so tender. Served with coconut rice. The most beautiful & smooth flavours. Absolutely delicious & can’t wait to make it again.


January 21, 2017

Really close to our takeaways version too. I wasn’t sure how many mls each tin of coconut cream so I just put one 400ml tin to start. At the end of cooking, the cream had split so I removed the liquid, added some flour and another 200mls of coconut cream and whisked until thickened on the stove – then added back to the dish. Served with coconut rice. Delicious!

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