Slow Cooker Massaman Beef Curry |

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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.

Slow Cooker Massaman Beef Curry |

Here’s what you’ll need to make it

Slow Cooker Massaman Beef Curry |

How to make Massaman curry

Slow Cooker Massaman Beef Curry |

FAQs and tips for making the best beef curry

What is Massaman curry taste like?

Is massaman curry sweet?

What kind of curry is Massaman?

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Slow Cooker Massaman Beef Curry |

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Slow Cooker Massaman Beef Curry |

Beef Massaman Curry

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 8 1x


  • 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


  1. Combine all ingredients (except the flour and cilantro) in a large slow cooker. Stir to combine, and submerge the cinnamon stick and bay leaves.
  2. Cook on low for 5 – 6 hours.
  3. 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.
  4. Remove bay leaves and cinnamon stick before serving.
  5. Garnish with cilantro before serving.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Last Updated on October 28, 2021 by Melissa Belanger

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  1. Whoa.. I can’t believe it’s been two years! I remember talking to you about it when you were still just considering going! This looks soooo good and I love masaman curry. We are all about the slow cooker these days so I have to try it!

    1. I am all about slow cookers these days too. Must be the babies… Glad to see you’ve returned to the internet world 🙂 We missed you!

    1. I just used low fat because that’s what I had in my pantry! You can definitely use regular, and it will be extra delicious 🙂

  2. Mmmm….how I love Thai curries! Unfortunately my most recent bowl had rather tough beef in it. I can only imagine how wonderfully tender beef a slow cooker version must produce.