Slow Cooker Massaman Beef Curry Slow Cooker Massaman Beef Curry

Food styling by Claire Stubbs | Prop styling by Madeleine Johari  Image by: Jeff Coulson

Cinnamon, cardamom and cloves lend a fragrant Massaman Thai curry its complex mild flavour. A mortar and pestle are traditionally used to make curry paste, but we've eased the process by using a food processor to blend the ingredients into a smooth base for the dish.

  • Prep time 15 minutes
  • Total time 7 hours & 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2015


Massaman Curry Paste:


Massaman Curry Paste: In dry small skillet, toast coriander seeds, cinnamon, cardamom and cloves over medium heat, shaking pan and stirring often, until fragrant, about 3 minutes.

In food processor, purée together coriander mixture, shallots, lemongrass, garlic, ginger, chili pepper, tomato paste, fish sauce, brown sugar, salt and 1/4 cup water, scraping down side, until thick paste forms, about 3 minutes.

(Makeahead: Refrigerate in airtight container for up to 24 hours.)

In slow cooker, combine beef, potatoes, coconut milk and curry paste. Cover and cook on low until beef is tender, 7 to 8 hours.

Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Sprinkle with chili pepper (if using).

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 579 mg
  • Sugars 3 g
  • Protein 27 g
  • Calories 332.0
  • Total fat 18 g
  • Potassium 728 mg
  • Cholesterol 61 mg
  • Saturated fat 12 g
  • Total carbohydrate 16 g


  • Iron 34.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 2.0
  • Vitamin C 12.0
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Lunch & Dinner

Slow Cooker Massaman Beef Curry