Massaman Beef Slow Cooker Recipe Simple Home Edit

The slow-cooker does all the hard work and you get to enjoy the comfort and satisfaction of a one-pan, home-cooked dinner at the end of a long day. While I love making curry pastes from scratch, I also love good-quality store-bought ones, which are economical (avoiding that pile of half-used specialty ingredients in the fridge leftover from making your own paste) and a great way to quickly pack in a whole load of flavour. The curry paste you choose for this recipe makes all the difference, as the dish relies on so few ingredients to carry the flavour. I always use Maesri brand Massaman Curry Paste and, luckily, it is available worldwide at the supermarket or from Asian grocery stores. Although this is meant to be a mild and soupy curry, if you are someone who prefers a stronger flavour or thicker texture, I’ve provided some tips below.

Do you have any tips to ensure the best flavour?

This is a mild, family-friendly curry and it has a fairly soupy consistency. I recommend using Maesri brand Masaman Curry Paste, which is available worldwide at the supermarket or from Asian grocery stores. To further amp up the flavour, you can add 1 tablespoon each of fish sauce (or soy sauce or tamari) and lime juice to the recipe at the same time as the curry paste. Also, for even better flavour, make the curry the day before as the flavours will develop overnight.

Tips for a thicker sauce

If you would like a thicker sauce, you can choose to reduce the amount of chicken stock in the recipe to half, or omit it completely. The liquid from the coconut milk will be enough to cook the beef and potatoes perfectly and the end result will be a slightly thicker sauce.

What are some other curry recipes?

If you love a South-East Asian–style curry, I’m sure you’ll enjoy the following: Malaysian Chicken CurryChicken Thai Red CurryChicken Green CurryEggplant and Tofu Red CurrySalmon Green Curry 4.6 from 10 reviews

Coriander (cilantro) 1 large red chilli, sliced Crushed peanuts (optional)

Note 2 – I use Maesri brand Masaman Curry Paste, which is available worldwide at the supermarket or from Asian grocery stores. As there are so few ingredients in this curry, it’s important that you are using the best possible paste. The result will be different if you use another paste. Note 3 – If you want a thicker sauce, leave the chicken stock out completely. The sauce using the chicken stock is a thin, soup-like consistency.