Crockpot Beef Massaman Curry 

With just 15 minutes of prep, this Crockpot Beef Massaman Curry makes the perfect meal for busy days when you still want something rich and flavorful. The beef turns melt-in-your-mouth tender, soaking up all that creamy coconut sauce and warm spice. Serve it over rice for a comforting dinner everyone will love!

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I don’t know about you, but I adore slow cooker meals. Every time I make one, I’m reminded how simple ingredients can turn into something so comforting. With barely any work and a few hours of cooking, you get a hearty, fragrant curry that feels like a warm hug in a bowl.

Why You’ll Love This Recipe

Crockpot Beef Massaman Curry is the perfect mix of comfort and exotic flavor. It’s rich, creamy, and satisfying in every spoonful.

Tender beef: The slow cooking process makes every bite melt-in-your-mouth soft.

Incredible flavor: The curry combines coconut milk, peanuts, and spices that balance sweetness, heat, and creaminess perfectly.

Simple to make: Just toss the ingredients into the slow cooker and let it simmer to perfection.

Make-ahead friendly: This curry tastes even better the next day, after the flavors deepen.

Perfect for cozy nights: Serve it with rice or warm naan for a complete comfort meal.

Freezer-friendly: You can easily make extra and save it for busy days.

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Ingredients

For the Curry:

• 2 pounds beef chuck roast, cut into bite-sized cubes
  
• 1 can (14 oz) coconut milk (full-fat)
  
• 3 tablespoons Massaman curry paste
  
• 1 onion, sliced thin
  
• 2 medium potatoes, peeled and cubed
  
• 2 carrots, chopped
  
• 3 cloves garlic, minced
  
• 1 tablespoon fresh ginger, grated
  
• 2 tablespoons brown sugar
  
• 3 tablespoons fish sauce
  
• 2 tablespoons soy sauce
  
• Juice of 1 lime
  
• 1 cup beef broth
  
• 1 cinnamon stick
  
• 3 whole cardamom pods (optional, but adds great depth)
  

For Garnish:

• Chopped roasted peanuts
  
• Fresh cilantro leaves
  
• Lime wedges
  
• Cooked jasmine rice or naan bread for serving
  

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Step-by-Step Instructions

1. Prepare the Beef and Vegetables

Start by trimming any excess fat from the beef and cutting it into cubes. Slice the onions, carrots, and potatoes into even pieces so they cook evenly. Mince the garlic and grate the ginger.

2. Mix the Curry Base

In a small bowl, whisk together the curry paste, coconut milk, beef broth, soy sauce, fish sauce, brown sugar, lime juice, and spices. Stir until smooth and fragrant.

3. Add Everything to the Slow Cooker

Place the beef, onion, carrots, and potatoes in the crockpot. Pour the curry mixture over the top and stir to coat everything well. Add the cinnamon stick and cardamom pods for extra flavor.

4. Cook Low and Slow

Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef becomes fork-tender and the sauce thickens beautifully. The longer it cooks, the richer and deeper the flavor becomes.

5. Finish and Serve

Once done, taste and adjust the seasoning if needed. Remove the cinnamon stick and cardamom pods before serving. Spoon the curry over warm jasmine rice and top with chopped peanuts, fresh cilantro, and an extra squeeze of lime.

Tips & Variations

• For a thicker sauce: Stir in a tablespoon of cornstarch mixed with water during the last 30 minutes of cooking.
• Vegetable swap: Sweet potatoes or bell peppers work great in place of regular potatoes.
• Extra heat: Add a few slices of fresh red chili or a pinch of chili flakes for spice.
• Make it vegetarian: Replace beef with chickpeas, tofu, or mushrooms and use vegetable broth instead.
• Storage tip: Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Serving Suggestions

Crockpot Beef Massaman Curry pairs beautifully with steamed jasmine or basmati rice. The soft grains soak up the creamy sauce perfectly. You can also serve it with warm naan or roti to scoop up every bit of curry.

When I make it for family dinners, I like to add a side of cucumber salad with lime dressing for a refreshing contrast. It cuts through the richness and keeps the meal light but satisfying. If you’re cooking for guests, serve with extra lime wedges, roasted peanuts, and a sprinkle of cilantro, it looks gorgeous and tastes even better.

Frequently Asked Questions

Can I use another cut of beef?

Yes, chuck roast or stew beef works best, but brisket or short ribs also taste amazing after slow cooking.

Can I make it on the stove instead of a crockpot?

Absolutely. Simmer everything in a large pot over low heat for 2–3 hours until the beef turns tender.

What if I don’t have Massaman curry paste?

You can use red curry paste instead, though the flavor will be slightly spicier and less nutty. Add a spoonful of peanut butter to mimic Massaman’s signature richness.

Can I use chicken instead of beef?

Yes, chicken thighs are a great substitute. Just reduce the cooking time to 4–5 hours on low.

How do I make it dairy-free or gluten-free?

It’s naturally dairy-free, but to make it gluten-free, use tamari or coconut aminos instead of soy sauce.

Can I prep it the night before?

Yes! Combine everything in the slow cooker insert, cover, and refrigerate overnight. In the morning, just set it to cook and let the magic happen.

Final Thoughts

Crockpot Beef Massaman Curry is one of those recipes that feels comforting, fragrant, and a little bit special every time you make it. The blend of creamy coconut milk, tender beef, and spices creates a meal that’s both rich and balanced.

I love how it transforms a few pantry ingredients into something that tastes restaurant-worthy without the fuss. Every time I make it, it reminds me why slow cooker meals are my favorite, the effort is minimal, but the reward is huge. This curry brings warmth to the table, and I promise it’ll become one of your go-to cozy dinners.