This post has been sponsored by TripAdvisor as part of their Travelers’ Choice Restaurant Influencer Program. As always, the recipe and all opinions are my own.
Why I love this massaman curry recipe
When Marc and I went to Thailand a few years ago, I was beyond excited about eating. My entire trip to-do list was basically a menu of everything I wanted to eat while we were there. Sure I wanted to see the sights, but the food was my number one priority. Luckily, Thailand did not disappoint.
We stayed in Phuket for 4 days, and we would have been completely lost without TripAdvisor’s restaurant search feature. We ended up at the Tiger Inn, where we had massaman curry for the first time.
I can’t remember if it was on my list of foods to try or if it was just a happy accident, but I fell in love – with Marc’s meal. It was so flavorful, not too spicy, and completely delicious.
Years later, I finally found the time to make it myself, and in the slow cooker no less. It couldn’t get any easier. It’s basically a curry flavored beef stew. You are seriously going to love it. The second time around, I tweaked the recipe to use 2 pounds of beef, so I could have leftovers, and I’m so glad I did.
Here’s what you’ll need to make it
How to make slow cooker massaman curry
Combine all ingredients (except the flour and cilantro) in a large slow cooker. Stir to combine, and submerge the cinnamon stick and bay leaves.
Cook on low for 5 – 6 hours.
When there is about 30 minutes left, whisk the flour with about 3 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker and allow the curry to cook for remaining time. This will thicken the sauce and
Remove bay leaves and cinnamon stick. Garnish with cilantro before serving.
FAQs and tips for making the best beef curry
It is flavorful, rich and has a mild taste. It is the mildest, sweetest curry with flavors of coconut milk and cinnamon.
Yes it is considered to be the sweetest of the curry flavors.
This kind of curry is a cross between Thai and Indian curries, joining flavors from both styles.
What do you eat with massaman curry?
More curry recipes you’ll love:Print
- 2 pounds beef stew meat
- 3 medium russet potatoes (about 1 pound) peeled and cut into 1-inch cubes
- 2 cups baby carrots
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 1 can low-fat coconut milk
- 1/4 cup Massaman curry paste
- 2 teaspoons tamarind paste
- 1 tablespoon fish sauce
- 2 teaspoons lime juice
- 1 cinnamon stick
- 2 bay leaves
- 1 1/2 teaspoons coarse salt
- 2 tablespoons all-purpose flour
- Chopped fresh cilantro, for garnish
- Combine all ingredients (except the flour and cilantro) in a large slow cooker. Stir to combine, and submerge the cinnamon stick and bay leaves.
- Cook on low for 5 – 6 hours.
- With about 30 minutes left in cooking time, whisk the flour with about 3 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker and allow the curry to cook for remaining time.
- Remove bay leaves and cinnamon stick before serving.
- Garnish with cilantro before serving.
- Category: Main Course
- Method: Stovetop
- Serving Size:
- Calories: 216
- Sugar: 2.3 g
- Sodium: 888.7 mg
- Fat: 4.6 g
- Saturated Fat: 2 g
- Carbohydrates: 17.1 g
- Fiber: 1.9 g
- Protein: 27.1 g
- Cholesterol: 74.8 mg
Keywords: beef massaman curry, beef curry, mild beef curry, mild curry, dairy free massaman curry, dairy free curry recipe
Published: October 14, 2015. Updated: April 2, 2022.
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.