Slow Cooker Crock Pot Massaman Curry
Embark on a culinary journey with this Slow Cooker Crock Pot Massaman Curry, a comforting blend of tender beef chuck or chicken thighs, hearty potatoes, carrots, and a fragrant medley of spices. This easy slow cooker recipe combines creamy coconut milk with rich Massaman curry paste, aromatic cinnamon, star anise, and cardamom for a depth of flavor that’s both sweet and savory. A splash of lime juice and a hint of tamarind paste elevate the dish with tangy, authentic Thai-inspired notes. Topped with roasted peanuts for crunch and served over fluffy jasmine rice, this crowd-pleasing dish is perfect for family dinners or meal prep. With just 20 minutes of prep followed by a long, slow simmer, you’ll have a restaurant-quality curry with minimal effort. Perfect for fans of slow-cooked meals, Thai cuisine, or cozy comfort food!
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Recipe Information
Ingredients
- 1.5 pounds Beef chuck (or chicken thighs)
- 14 ounces Coconut milk
- 3 tablespoons Massaman curry paste
- 2 medium Potatoes (peeled and cubed)
- 2 medium Carrots (peeled and chopped)
- 1 medium Yellow onion (sliced)
- 0.5 cup Peanuts (unsalted, roasted)
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Tamarind paste (optional, for authentic flavor)
- 1 cup Chicken or beef broth
- 1 tablespoon Lime juice
- 1 piece Cinnamon stick
- 1 piece Star anise
- 2 leaves Bay leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground cardamom
Instructions
Prepare the meat by cutting it into 1- to 1.5-inch cubes if using beef chuck or trimming chicken thighs. Set aside.
In a slow cooker, combine the Massaman curry paste and one cup of coconut milk, stirring until smooth.
Add the meat to the slow cooker, stirring to coat it evenly in the curry mixture.
Add the peeled and cubed potatoes, chopped carrots, and sliced onion to the slow cooker.
Stir in the chicken or beef broth, fish sauce, brown sugar, and tamarind paste (if using). Mix well to combine.
Add the cinnamon stick, star anise, bay leaves, and ground cardamom for added warmth and depth of flavor.
Sprinkle the roasted peanuts over the mixture, and lightly stir them in.
Cover the slow cooker with the lid and set it to cook on low heat for 6 hours or on high heat for 3-4 hours. Stir occasionally if possible.
Once the cooking time is up and the meat is fork-tender, remove the cinnamon stick, star anise, and bay leaves.
Stir in the remaining coconut milk and lime juice. Taste and adjust the seasoning with additional fish sauce or a pinch of salt, if needed.
Serve the Massaman curry hot with steamed jasmine rice or warm naan bread. Garnish with crushed peanuts or fresh cilantro, if desired.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 5869 mg | 255% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 55.3 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 325 mg | 25% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4238 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
