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Beef Massaman Thai Curry

Delicious massaman Thai curry from your slow cooker, rich with vegetable goodness!
4.92 from 25 votes
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine curry, Thai
Servings 4

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
Keyword Curry, Massaman, Thai
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