Slow Cooker Curry Recipes

Thai Beef Curry
Chicken Vegetable Curry
Chicken Curry with Ginger and Yogurt
Aubergine and Potato Curry
Spicy Beef Curry
Spicy Chicken Curry
Slow Cooked Lamb Curry
Lamb Rogan Josh
Thai Red Curry Chicken
Slow Cooker Butter Chicken Curry
Tomato and Chicken Korma Curry
Chicken and Mushroom Curry
Indian Beef and Tomato Curry
Prawn Pea and Tomato Curry
Massaman Beef Curry
Cauliflower and Potato Curry
Chicken and Mango Curry
Malaysian Beef & Eggplant Curry
Coconut and Green Curry 0){ ?>
Vegetable Curry 0){ ?>
Coconut Curry Chicken 0){ ?>
Curry Mustard Glazed Meatballs 0){ ?>
Tender Duck and Pineapple Red Curry 0){ ?>

Featured Curry Recipe:Slow Cooker Aubergine and Potato Curry

Slow Cooker Recipes > Curry Recipes

Slow Cooker Massaman Beef Curry

Slow Cooker Massaman Beef Curry

0){ ?>

Massaman Beef Curry is rated / 5 based on votes.

Print Recipe

Preparation time: 15 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: 8 hours on  Low setting


  • 500 g (17 oz) potatoes, peeled and cut into 2.5 cm (1 inch) piece
  • 270 ml (9 fl oz) coconut milk
  • 1 tablespoon peanut oil
  • 750 g (26 oz) beef chuck steak, cut into 2.5 cm (1 inch) cubes
  • 2 carrots, peeled and sliced thinly
  • 1 brown onion, cut into half and sliced thinly
  • 6 cardamom pods, bruised
  • cup Ayam Thai massaman curry paste
  • 2 kaffir lime leaves without veins, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1 cinnamon stick
  • 1 tablespoon palm sugar
  • cup of fish sauce
  • Steam rice
  • Peanuts and coriander leaves to garnish (optional)


  1. In a large skillet, heat half the oil over medium heat. Cook the beef in batches for about 5 to 6 minutes until browned.
  2. Transfer the browned beef to the sloe cooker.
  3. In a separate pan, heat oil and cook the onion until softened. Add the garlic and paste. Cook for about a minute.
  4. Transfer the mixture to the slow cooker with browned beef.
  5. Add the cinnamon, potato, cardamom, lime leaves, sugar, fish sauce and coconut milk.
  6. Cover and cook for 8 hours over low heat.
  7. Remove the cinnamon and cardamom pods.
  8. Pour in the lime juice.
  9. Add the rice and sprinkle with peanuts and coriander to serve.

Thanks for visiting | Recipe Resources | Privacy | Disclaimer