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Slow Cooker Beef Massaman Curry

An aromatic, mild and creamy southern Thai curry with hearty potatoes and peanuts. Ideal for a weeknight supper or an elegant dinner party, this slow cooker beef massaman curry is even better when reheated a day or two later.

Thai Beef Curry Slow Cooker



  • 100g unsalted peanuts
  • 400ml can coconut cream
  • 4 tbsp massaman curry paste
  • 600g stewing beef steak, cut into large chunks
  • 1 onion, cut into thin wedges
  • 1 tbsp tamarind paste
  • 1 tbsp soft light brown sugar
  • 1 tbsp fish sauce
  • 450g waxy potatoes, cut into 2½ cm chunks
  • 4 kaffir lime leaves (available from Thai shops or dried from supermarkets)
  • 1 cinnamon stick, or 1 tbsp ground cinnamon
  • 1 star anise
  • 1 red chilli, deseeded and finely sliced, to serve
  • Rice, to serve



  1. Heat a large frying pan over a medium heat and add the peanuts. Carefully dry fry them until lightly golden in colour and smelling wonderful. Set peanuts aside and allow to cool before roughly chopping ¾ of them
  2. Return the frying pan to the heat and add 2 tbsp of coconut cream and the curry paste. Fry for a couple of minutes before adding in the beef and stirring until it’s well covered
  3. Next, add the onion, tamarind paste, sugar, fish sauce and the chopped peanuts. Stir until well combined and reduce to a simmer for 2 minutes or so
  4. Transfer the curry to the slow cooker and add the rest of the coconut, plus one can full of water, potatoes, kaffir lime leaves, cinnamon and star anise. Turn the slow cooker to high and cook for 4 hours (or low for 8 hours) until the beef is melt-in-your-mouth tender
  5. Stir in the chilli and the rest of the peanuts, then serve with steaming hot rice


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