Beef Massaman Thai Curry

Delicious massaman Thai curry from your slow cooker, rich with vegetable goodness!

4.89 from 54 votes

Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine curry, Thai

Servings - 6

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)
1 tbsp Brown sugar
1 tbsp Lime Juice
1 tbsp fish sauce
Optional: fresh coriander to garnish

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
NOTE: For those wanting the other version that uses CHICKEN and is a smaller size to serve 2 it's HERE

Keyword Curry, Massaman, Thai