Name: Crockpot Massaman Curry
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: Thai
Ingredients: 2 lbs (about 900g) beef chuck, cut into 1-2 inch cubes (or boneless chicken thighs); 1 large onion, chopped into chunks; 4-5 medium potatoes (Yukon Gold or red), peeled and cut into chunks; 3-4 carrots, peeled and sliced into thick rounds; ¼ cup massaman curry paste (adjust for spice preference); 1 can (14 oz / 400ml) full-fat coconut milk; 1 cup beef or chicken broth (low-sodium); 2-3 tbsp fish sauce (or soy sauce/tamari for vegetarian); 1-2 tbsp brown sugar; ½ cup roasted peanuts (plus extra for garnish); 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; Juice of 1 lime; Fresh cilantro, chopped (for garnish); Optional: 1 cinnamon stick or ½ tsp ground cinnamon, bay leaf

Crockpot Massaman Curry is a comforting, slow-simmered Thai-inspired dish featuring tender meat, hearty potatoes, carrots, and a creamy, mildly spiced coconut sauce infused with aromatic massaman curry paste, peanuts, and warm spices. It’s rich, nutty, slightly sweet, and perfect for effortless weeknight dinners.

Why You’ll Love This Recipe

As an experienced chef, I adore this Crockpot Massaman Curry because it brings authentic Thai flavors to your table with almost zero hands-on effort—simply toss everything in the slow cooker in the morning and come home to a house filled with incredible aromas.

The long, gentle cooking transforms affordable cuts of beef (or chicken) into melt-in-your-mouth tender pieces, while potatoes and carrots soak up the velvety, peanutty sauce that’s creamy from coconut milk, warmly spiced without overwhelming heat, and balanced with subtle sweetness and savory depth.

It’s family-friendly (mild spice level), versatile for meal prep, and tastes even better the next day as flavors meld. Plus, it’s a one-pot wonder that feels gourmet but requires minimal prep—ideal for busy days when you crave something cozy, nourishing, and restaurant-quality without the fuss.

Yield: 6 servings

Crockpot Massaman Curry

This slow cooker Massaman curry delivers tender meat and veggies in a creamy, mildly spiced coconut-peanut sauce—comforting Thai flavors made easy.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2 lbs (about 900g) beef chuck, cut into 1-2 inch cubes (or boneless chicken thighs)
1 large onion, chopped into chunks
4-5 medium potatoes (Yukon Gold or red), peeled and cut into chunks
3-4 carrots, peeled and sliced into thick rounds
¼ cup massaman curry paste (adjust for spice preference)
1 can (14 oz / 400ml) full-fat coconut milk
1 cup beef or chicken broth (low-sodium)
2-3 tbsp fish sauce (or soy sauce/tamari for vegetarian)
1-2 tbsp brown sugar
½ cup roasted peanuts (plus extra for garnish)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Optional: 1 cinnamon stick or ½ tsp ground cinnamon, bay leaf

Instructions

Get your slow cooker ready — Plug in your trusty Crockpot and set it to low (for 8 hours) or high (for 4-5 hours). This is where the magic starts!
Prep the meat and veggies — Cut the beef into bite-sized cubes (no need to brown it—easy!), chop the onion, peel and chunk the potatoes, and slice those carrots. Toss them all into the slow cooker for a colorful base.
Add the flavor bomb — Spoon in the massaman curry paste right on top. Don't worry if it's thick— it'll melt into everything beautifully as it cooks.
Pour in the creamy goodness — Shake the coconut milk can well, then pour it in along with the broth. Add fish sauce, brown sugar, minced garlic, grated ginger, and peanuts. Give it a gentle stir to combine—smell that aroma already?
Optional aromatics boost — If you have them, tuck in a cinnamon stick or bay leaf for extra warm spice notes (remove before serving).
Cover and walk away — Pop the lid on and let the slow cooker work its slow, low magic. The house will smell like a Thai restaurant by afternoon!
Check midway if possible — Around halfway through, give it a quick stir to ensure everything's submerged and cooking evenly.
Finish with brightness — When the meat is fall-apart tender and veggies soft, stir in fresh lime juice for that zesty pop—it wakes up all the flavors.
Taste and tweak — Give it a taste: add more sugar for sweetness, fish sauce for saltiness, or lime for tang if needed.
Serve and enjoy — Ladle generous portions over steamed jasmine rice, top with extra peanuts and chopped cilantro. Dive in—this cozy, flavorful curry is pure comfort!

Notes

Use a quality massaman paste for best results—Maesri brand is chef-recommended. If sauce is too thin at the end, cook uncovered on high for 30 minutes or mash some potatoes in. Always add lime and herbs last to preserve freshness.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 519Total Fat 30gSaturated Fat 13gUnsaturated Fat 16gCholesterol 153mgSodium 389mgCarbohydrates 9gFiber 2gSugar 2gProtein 56g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use full-fat coconut milk for the richest, creamiest texture—light versions can separate or thin out during long cooking.
For extra tenderness, opt for beef chuck or brisket; don’t skip the peanuts as they add traditional nutty crunch and thicken the sauce naturally.
If your curry paste is very spicy, start with less and taste midway; massaman is meant to be mild and aromatic.
Stir in fresh lime juice and cilantro at the end for brightness—it cuts through the richness beautifully.
For thicker sauce, remove the lid for the last 30-60 minutes on high or mash a few potatoes into it.
Prep veggies the night before to make mornings even easier.

Ingredients Notes

Massaman curry paste is the star here—choose a good-quality brand like Maesri for authentic flavor (it includes warm spices like cinnamon, cardamom, and cloves with mild chili). Beef chuck or similar slow-cooking cuts become incredibly tender; chicken thighs work wonderfully for a lighter version.

Potatoes (Yukon Gold or red) hold their shape well and absorb flavors without turning mushy. Carrots add natural sweetness and color. Coconut milk provides creaminess—shake the can well before opening.

Peanuts (roasted, unsalted) bring traditional texture and nuttiness. Aromatics like onion, garlic, and ginger build depth, while fish sauce adds umami (use soy sauce or tamari for vegetarian). Brown sugar balances any heat, and lime juice brightens everything at the finish.

Variations and Substitutions

This recipe shines with flexibility. For beef, swap in chicken thighs (reduce cook time slightly) or go vegetarian/vegan with chickpeas, tofu, or extra veggies like cauliflower and sweet potatoes—use vegetable broth and soy sauce instead of fish sauce.

For milder flavor, reduce curry paste or add more coconut milk. Add bell peppers or green beans in the last hour for color and crunch. If peanuts aren’t your thing, try cashews, though peanuts are classic. For gluten-free, ensure curry paste and fish sauce are GF. Spice lovers can add cayenne or fresh chilies. Make it paleo by skipping sugar and using sweet potatoes. For a richer twist, stir in peanut butter at the end.

Storage Options

Store leftovers in airtight containers in the fridge for up to 4 days—the flavors deepen beautifully! Reheat gently on the stovetop or microwave with a splash of water or broth to loosen the sauce. It freezes exceptionally well (without fresh herbs); portion into freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat slowly to prevent separation.