Slow Cooker Thai Massaman Curry

This Slow Cooker Thai Massaman Curry is a comforting, aromatic dish blending Thai and Indian influences. Tender beef (or chicken) simmers slowly with creamy coconut milk, rich massaman curry paste, potatoes, peanuts, and warm spices for a mildly spiced, nutty, slightly sweet curry that’s perfect for effortless weeknight dinners or cozy weekends.

Why You’ll Love This Recipe

As an experienced chef, I adore this slow cooker version because it captures the soul of authentic Thai massaman curry—warm cinnamon, star anise notes, tangy tamarind, and creamy coconut—without hours of stovetop stirring. The slow cooker does all the heavy lifting, turning affordable cuts of meat into melt-in-your-mouth tender perfection while the flavors deepen and meld beautifully over time.

It’s family-friendly (mild heat, kid-approved richness), mostly hands-off after minimal prep, and delivers restaurant-quality taste at home. Plus, it fills your house with incredible aromas, makes generous portions for leftovers, and feels luxurious yet simple—ideal for busy days when you crave something nourishing and exotic without the fuss.

Yield: 6 servings

Slow Cooker Thai Massaman Curry

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This easy slow cooker Thai massaman curry delivers tender meat in a creamy, mildly spiced coconut sauce—comforting and flavorful!

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 2 lbs (900g) beef chuck or stew meat, cut into 1-2 inch chunks (or boneless chicken thighs)
• 1/4 cup (about 60-75g) massaman curry paste (adjust for heat preference; Maesri recommended)
• 1 can (14-15 oz / 400ml) full-fat coconut milk
• 1 cup (250ml) beef or chicken broth (or water + bouillon)
• 1 large onion, chopped into wedges or chunks
• 4-5 medium potatoes (about 1.5 lbs), peeled and cut into 1-2 inch chunks
• 2-3 carrots, sliced (optional, for extra veggies)
• 1/4 cup roasted unsalted peanuts (plus extra for garnish)
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 1-2 tbsp brown sugar or palm sugar
• 1 tbsp tamarind paste or lime juice (for tang)
• 2 bay leaves
• 1 cinnamon stick (optional, for warmth)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Fresh cilantro and lime wedges, for serving
• Cooked jasmine rice, to serve

Instructions

1. Get excited—prep is quick! Gather everything; this is where the magic starts with minimal effort for maximum flavor.
2. Sauté for extra depth (optional but worth it!) Heat a splash of oil in a pan over medium heat. Brown the beef chunks in batches for 2-3 minutes per side until golden—this locks in juices and adds richness. Transfer to your slow cooker. (Skip if short on time; still delicious!)
3. Layer the goodness. Add the chopped onion, potatoes, carrots (if using), garlic, ginger, bay leaves, cinnamon stick, and half the peanuts to the slow cooker with the meat. Give it a gentle toss.
4. Whisk up the dreamy sauce. In a bowl, combine the massaman curry paste, coconut milk, broth, fish sauce, brown sugar, and tamarind/lime juice. Whisk until smooth and fragrant—inhale that amazing aroma!
5. Pour and stir. Pour the sauce over everything in the slow cooker. Stir gently to coat all ingredients evenly. Make sure the meat and veggies are mostly submerged for even cooking.
6. Set it and forget it. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the meat is fork-tender and the flavors have melded into pure comfort.
7. Check and perfect. Taste the sauce—adjust with more fish sauce for saltiness, sugar for sweetness, or lime for zing. If too thin, cook uncovered for 30 minutes or thicken with a cornstarch slurry.
8. Add final touches. Stir in the remaining peanuts for crunch in the last 30 minutes (or garnish fresh). This step elevates texture!
9. Rest and serve. Turn off the slow cooker and let it sit 10 minutes—the sauce thickens slightly. Ladle over fluffy jasmine rice.
10. Garnish and enjoy! Top with fresh cilantro, extra peanuts, and lime wedges. Dig in—this cozy, aromatic curry will have everyone smiling!

Notes

• Massaman is naturally mild; start with less paste if sensitive to spice.
• Potatoes can break down—use waxy varieties if you want firmer pieces.
• For vegetarian: swap meat for chickpeas/tofu, use veg broth and soy sauce.
• Always use full-fat coconut milk for creaminess; shake can well.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 459Total Fat 24gSaturated Fat 12gUnsaturated Fat 12gCholesterol 153mgSodium 673mgCarbohydrates 7gFiber 2gSugar 2gProtein 54g

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 a good-quality massaman curry paste like Maesri brand for the most authentic flavor—it’s concentrated and packs warm spices without excess heat.
• For extra tenderness, brown the meat first if time allows; it adds depth, but skipping it still yields delicious results.
• Add potatoes later (last 2-3 hours) if you prefer them firmer; otherwise, they become soft and comforting.
• Stir in peanuts toward the end to keep them crunchy, or add early for softer texture and nuttier sauce.
• Taste and adjust seasoning at the end—massaman should balance sweet, salty, tangy, and spicy; add more fish sauce for umami, sugar for sweetness, or lime for brightness.
• If the sauce is too thin, remove the lid for the last hour or thicken with a cornstarch slurry.
• Full-fat coconut milk gives the richest texture; shake well before adding.

Ingredients Notes in Long Form

Massaman curry paste is the star—it’s milder than red or green curries, featuring roasted spices like cumin, coriander, cinnamon, cloves, and cardamom for that signature warm, nutty profile; store-bought works wonderfully, but homemade elevates it if you’re adventurous.

Coconut milk (full-fat preferred) creates the velvety base—avoid light versions unless watching calories, as they can make the sauce watery. Beef chuck or stew meat shines here because slow cooking breaks down connective tissue for fall-apart tenderness; chicken thighs offer a lighter alternative with great flavor absorption.

Potatoes (waxy or russet) soak up the sauce beautifully, while onions add sweetness and body. Peanuts bring traditional crunch and richness—roasted unsalted are best. Fish sauce delivers essential umami (soy sauce or tamari for vegetarian swaps), brown sugar balances tang, and aromatics like garlic, ginger, or bay leaves enhance depth without overpowering.

Variations and Substitutions

This recipe is wonderfully adaptable. For beef lovers, swap chuck for brisket, gravy beef, or lamb shoulder for richer flavor—cooking times stay similar. Chicken thighs (bone-in or boneless) make a lighter, quicker-cooking version; reduce time to 4-6 hours on low.

Go vegetarian/vegan by using chickpeas, tofu, or mushrooms instead of meat, and replace fish sauce with soy sauce, tamari, or vegan fish sauce—add extra veggies like cauliflower or bell peppers for bulk. For nut-free, omit peanuts or use seeds like sunflower. Spice it up with extra cayenne or fresh chilies, or keep it kid-friendly by using less paste.

Sweet potato or butternut squash can replace regular potatoes for a seasonal twist (add later to avoid mushiness). If no tamarind, use lime juice or vinegar for tang. For creamier sauce, stir in extra coconut cream at the end.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days—the flavors often improve overnight! Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if thickened. This curry freezes beautifully: portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating; stir well as the sauce may separate slightly but recombines with gentle heat.

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