This slow cooker massaman beef curry is a hearty weeknight meal made with tender beef, potatoes, and carrots, in a mild curry sauce that's packed with warm Thai flavors. Serve with fresh cilantro and jasmine rice for a complete meal.
- 2 pounds beef stew meat
- 3 medium russet potatoes (about 1 pound peeled and cut into 1-inch cubes)
- 2 cups sliced carrots (or baby carrots)
- 1 sweet onion (chopped)
- 3 cloves garlic (minced)
- 1 15-ounce can coconut milk
- 1/4 cup Massaman curry paste
- 1 tablespoon fish sauce
- 1 lime (juiced)
- 1 cinnamon stick
- 2 bay leaves
- 1 1/2 teaspoons coarse salt
- 1/4 cup chopped fresh cilantro (for garnish)
Optional: Sear the beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and sear for 1–2 minutes per side, until browned.
Load the slow cooker. Add the coconut milk, lime juice, fish sauce and curry paste to the slow cooker and whisk until smooth. Then, add the potatoes, carrots, onion, and garlic.Transfer the beef to the slow cooker and stir to combine. Season with salt, and add the cinnamon stick and bay leaves.Cover and cook on low for 5–6 hours, until the beef is tender and the vegetables are cooked through. Garnish and serve. Remove the bay leaves and cinnamon stick. Garnish with chopped cilantro before serving. Serve with rice, if desired.
Calories: 285kcal Carbohydrates: 25g Protein: 28g Fat: 7g Cholesterol: 70mg Sodium: 1041mg Fiber: 3g Sugar: 5g Vitamin C: 11mg