Slow Cooker Beef Massaman Curry Recipe

Name: Slow Cooker Beef Massaman Curry
Prep time: 10 min
Cook time: 270 min
Total time: 282 min
Yield: 8
Ingredients: 3 pounds boneless beef chuck roast; 3.5 tablespoons cornstarch, divided; 0.5 teaspoon kosher salt; 0.5 teaspoon ground black pepper; 2 tablespoons canola oil; 6 tablespoons Massaman curry paste; 1 cup low-sodium beef broth; 1 (13.5 ounce) can unsweetened coconut cream; 1 pound baby Yukon Gold potatoes; 2 tablespoons cold water; 1 lime, zested and juiced; 3 cups cooked jasmine rice; 0.5 cup roasted cashews; 1 cup chopped fresh cilantro leaves and stems; 1 medium Fresno chile, thinly sliced; additional lime wedges, for serving, if desired

Cook Time: 270 minutes

Ingredients

3 pounds boneless beef chuck roast
3 tablespoons cornstarch, divided
teaspoon kosher salt
teaspoon ground black pepper
2 tablespoons canola oil
6 tablespoons Massaman curry paste
1 cup low-sodium beef broth
1 (13.5 ounce) can unsweetened coconut cream
1 pound baby Yukon Gold potatoes
2 tablespoons cold water
1 lime, zested and juiced
3 cups cooked jasmine rice
cup roasted cashews
1 cup chopped fresh cilantro leaves and stems
1 medium Fresno chile, thinly sliced
Additional lime wedges, for serving (optional)

Directions

Pat the beef dry with paper towels, trim off any excess fat, and cut it into 1 1/2- to 2-inch pieces. Place the beef in a bowl and add 2 tablespoons of cornstarch, salt, and pepper. Toss the beef to ensure it is evenly coated.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, for about 6 minutes or until browned on all sides. Be careful not to overcrowd the skillet, as this will prevent proper browning. Remove the beef and set it aside. Repeat this process with the remaining beef, using any leftover oil in the skillet. Do not wipe the skillet clean.
Transfer all the browned beef to a 6-quart slow cooker. Reduce the heat to medium on the skillet and add the curry paste. Stir to release any browned bits stuck to the bottom of the skillet.
Add the beef broth and coconut cream to the skillet, stirring to combine. Pour this mixture over the beef in the slow cooker. Add the baby Yukon Gold potatoes to the slow cooker as well.
Cover the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours, or until the beef is very tender when pierced with a fork.
Once cooked, transfer the beef and potatoes to a large bowl. Carefully pour the liquid from the slow cooker into a heatproof glass measuring cup or bowl. Let it sit for about 2 minutes to allow the fat to rise to the top. Remove the fat from the surface using a ladle and discard it.
Pour the remaining liquid into a saucepan and bring it to a boil over medium-high heat, undisturbed.
In a small bowl, whisk together the remaining 1 tablespoons of cornstarch and 2 tablespoons of cold water. Add this mixture to the boiling liquid in the saucepan, whisking constantly until the sauce thickens, which should take about 2 to 5 minutes.
Return the beef and potatoes to the thickened sauce and stir in the lime zest and lime juice.
Serve the dish family-style or place cup of cooked jasmine rice into each of 6 bowls. Spoon 1 1/3 cups of the beef, potatoes, and sauce mixture over the rice in each bowl. Garnish each serving with roasted cashews, chopped cilantro, thinly sliced Fresno chile, and a lime wedge.

Nutrition Facts

Nutrient	Amount Per Serving
Calories	832
Total Fat	66g
Saturated Fat	31g
Cholesterol	123mg
Sodium	523mg
Total Carbohydrate	40g
Dietary Fiber	3g
Protein	40g
Potassium	759mg

Servings per Recipe: 8

% Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Slow Cooker Beef Massaman Curry is a hearty and flavorful Thai dish, renowned for its rich and aromatic flavors. With a blend of spices, coconut milk, and tender beef, it's an easy-to-make yet deeply satisfying meal. Lets explore the history, regional variations, and interesting facts behind this comforting dish.

Origin and History of Massaman Curry

Massaman curry is a unique and delicious Thai dish that has roots in Muslim communities in Thailand. Its name comes from the Persian word "mahmn," meaning "royal" or "noble," reflecting its origins as a dish enjoyed by royalty. The curry was brought to Thailand by Persian traders during the 17th century. It was influenced by both Indian and Persian cuisine, with spices like cardamom, cinnamon, and cloves playing a central role. Over time, Massaman curry has evolved, incorporating Thai ingredients such as coconut milk, lemongrass, and fish sauce.

Regional Variations of Massaman Curry

While Massaman curry is commonly associated with southern Thailand, variations of this dish can be found throughout the country. The southern version tends to be spicier and richer due to the abundant use of dried chilies and coconut milk. In contrast, the northern Thai variety may be a bit milder and use more local vegetables and herbs. The Massaman curry paste, a crucial ingredient, is often homemade, but ready-made versions are also available, making it easier to prepare the dish at home. This curry is versatile and can be made with different proteins, including chicken, beef, or lamb.

Differences from Similar Dishes

Massaman curry stands out among other Thai curries due to its unique combination of spices. Unlike the more well-known green or red Thai curries, Massaman curry incorporates Indian and Persian influences, which give it a distinct flavor profile. The use of cinnamon, cardamom, and cloves makes it taste more like a stew, while the coconut milk adds creaminess and richness. Other curries like green curry or red curry are typically spicier, with green curry being the hottest due to the abundance of fresh chilies. Massaman curry, on the other hand, is milder, with a comforting warmth rather than a sharp heat.

Where Is Massaman Curry Typically Served?

Massaman curry is commonly served in Thai restaurants worldwide and is a favorite dish among those who enjoy curries with a more complex and aromatic flavor profile. It is traditionally served with rice, usually jasmine rice, which helps balance the richness of the curry. In Thailand, it is often enjoyed as part of a larger meal with other dishes, such as stir-fried vegetables or grilled meats. In some regions, Massaman curry is a popular choice for special occasions and family gatherings due to its hearty nature.

Interesting Facts About Massaman Curry

The dish was named one of the 50 most delicious foods in the world by CNN in 2011, highlighting its global appeal.
Massaman curry paste can be made from scratch using ingredients like dried chilies, lemongrass, galangal, and turmeric, though many people opt for store-bought versions for convenience.
The traditional version of Massaman curry often includes potatoes, which add heartiness to the dish and help absorb the rich flavors of the sauce.
It is one of the few Thai dishes to have been influenced by Persian and Indian cuisine, making it a fusion of several culinary traditions.

Whether served for a family dinner or at a festive gathering, Slow Cooker Beef Massaman Curry is sure to delight your taste buds with its rich flavors and comforting textures. Give this recipe a try and experience a piece of Thai culinary history in the comfort of your home!

FAQ about Slow Cooker Beef Massaman Curry Recipe

Leftover beef Massaman curry can be stored in an airtight container in the refrigerator for up to 3-4 days. If you need to store it for a longer period, it can be frozen for up to 3 months. Be sure to cool the curry completely before refrigerating or freezing it.

Yes, this recipe can be made ahead. You can cook it in the slow cooker, then store it in the fridge for up to 3-4 days. The flavors will continue to develop overnight, making it even tastier the next day. If you want to reheat it, do so on low heat on the stove or in the microwave, adding a little water if needed.

Yes, while boneless beef chuck roast is ideal for slow cooking, you can substitute it with other cuts such as brisket or round steak. Keep in mind that leaner cuts may result in a less tender outcome.

Yes, you can omit the potatoes or replace them with other vegetables like sweet potatoes, carrots, or parsnips for a different texture and flavor. Just ensure that they are cut into chunks to cook properly in the slow cooker.

Yes, you can adjust the spiciness to your preference. You can add more Fresno chile slices or incorporate some Thai bird's eye chiles. Additionally, consider using a spicier Massaman curry paste if you want more heat.

While jasmine rice is the traditional accompaniment, you can serve beef Massaman curry with other options like naan bread, roti, or even cauliflower rice for a low-carb alternative. A side of steamed vegetables or a fresh salad also works well.

To reheat frozen beef Massaman curry, thaw it in the refrigerator overnight and then reheat on the stove over low heat. Stir occasionally and add a splash of broth or water to loosen up the sauce if it has thickened. You can also microwave individual portions, stirring every minute to ensure even heating.

Yes, you can use coconut milk instead of coconut cream, but keep in mind that the texture may be slightly thinner. If you prefer a creamier consistency, use a full-fat coconut milk or combine coconut milk with a small amount of cornstarch to thicken it.

If you don't have a slow cooker, you can cook the beef Massaman curry on the stovetop in a large pot. Simmer the curry on low heat for about 2-3 hours, or until the beef is tender, making sure to stir occasionally. Be sure to keep the heat low to prevent burning the curry.