{"id":41126,"date":"2024-01-14T18:20:27","date_gmt":"2024-01-14T23:20:27","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=41126"},"modified":"2025-11-04T21:22:40","modified_gmt":"2025-11-05T02:22:40","slug":"slow-cooker-beef-massaman-curry","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/slow-cooker-beef-massaman-curry","title":{"rendered":"Slow Cooker Beef Massaman Curry"},"content":{"rendered":"\n
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Dive into a delightful bowl of this homemade Slow Cooker Beef Massaman Curry - featuring succulent, melt-in-the-mouth beef enveloped in a tantalizing homemade paste. Immerse yourself in the perfect blend of spices, coconut milk, and a medley of sweet and white potatoes. <\/p>\n\n\n\n

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This Thai classic comes to life with a rich, homemade paste, promising a symphony of flavours that will transport your taste buds to the vibrant streets of Thailand. <\/p>\n<\/div><\/div>\n\n\n\n

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Calories in Beef Massaman Curry<\/strong><\/h2>\n\n\n\n

This curry makes 4 filling portions and is 365 calories per serving.<\/p>\n\n\n\n

If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 300+ calorie recipes<\/a><\/strong>.<\/a><\/p>\n\n\n\n

If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.<\/p>\n<\/div><\/div>\n\n\n\n

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Ingredients needed:<\/strong><\/h2>\n\n\n\n

To prepare this yummy recipe, you will need the following ingredients:<\/p>\n\n\n\n

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  1. Homemade Beef Massaman Paste<\/strong> -  I use my own homemade paste for this curry, see section below for ingredients used. <\/li>\n\n\n\n
  2. Coconut Milk<\/strong> - I choose light coconut milk, but feel free to use regular if that's your preference; just be mindful of the higher calorie content. Avoid using coconut milk from a carton, as it has a higher water ratio and won't yield the desired richness.<\/li>\n\n\n\n
  3. Cornstarch\/Cornflour: <\/strong>this helps thicken the sauce, you can omit if you use regular coconut milk as it won't be needed. <\/li>\n\n\n\n
  4. Beef Stock<\/strong> - It's crucial to use the right ratio of stock cubes for the required amount of stock. Not all stock cubes are the same, and using the wrong amount can result in either a bland and watery broth or an overly salty stock.<\/li>\n\n\n\n
  5. Stewing Beef\/Diced Beef<\/strong> - go for lean cuts. If there's excess fat, I suggest trimming it off to maintain a lower calorie count. <\/li>\n\n\n\n
  6. Onion<\/strong> -  just a regular white onion<\/li>\n\n\n\n
  7. Maple Syrup<\/strong> - This imparts a subtle sweetness to the curry, a characteristic feature of Massaman curry. While the traditional recipe includes a generous amount of brown sugar, the sweet potato contributes enough sweetness, in my opinion. If you prefer, you can substitute sugar or honey. Personally, I opt for maple syrup, as it's readily available in my kitchen. I seldom have sugar at home, but a granulated sweetener works well too if that's your preference.<\/li>\n\n\n\n
  8. lemongrass paste<\/strong>: this comes in a tube, you can use fresh lemon grass if you prefer, but it will need to be prepared to use. <\/li>\n\n\n\n
  9. Shrimp Paste<\/strong>\/Fish Sauce<\/strong> - this is a crucial element in Massaman Curry. If you're not a fan of fish, don't worry; its flavour doesn't dominate the curry. Instead, it contributes subtle umami depth to enhance the overall richness of the dish. If you can't get shrimp paste you can substitute with fish sauce. <\/li>\n\n\n\n
  10. Tamarind:<\/strong> this is available at most grocery stores and can be found at asian supermarkets or amazon if you struggle to find it. Different brands of tamarind have a different tangy level to them, so you may need to adjust. <\/li>\n\n\n\n
  11. Bay Leaves, Cinnamon Bark, Star Anise<\/strong> - the final dried spices\/herb added to the curry to impart a delicious balance of flavour before you set it to cook in the slow cooker. <\/li>\n\n\n\n
  12. Peanuts<\/strong> - play a vital role in traditional Massaman Curry, being both cooked into the sauce and sprinkled on top during serving. To maintain a lower calorie count, I've chosen to solely sprinkle chopped peanuts on the individual servings<\/li>\n\n\n\n
  13. Red Chili <\/strong> - finely chopped with seeds removed. It adds a vibrant touch of color to the final presentation. Feel free to omit if you prefer a milder taste.<\/li>\n\n\n\n
  14. Fresh Coriander <\/strong>- it's the perfect finishing touch for the dish. You can skip it if you'd like, but it adds a delightful and healthy touch of green to the overall presentation<\/li>\n\n\n\n
  15. Salt and Pepper<\/strong> - These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.<\/li>\n<\/ol>\n<\/div><\/div>\n\n\n\n
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    Homemade Massaman Curry Paste Recipe<\/strong><\/h2>\n\n\n\n

    While various brands offer ready-made Massaman paste, it may be challenging to find depending on your location. Personally, I prefer crafting my own paste-it's a straightforward process, quick once all the ingredients are ready. Plus, you can prepare it in advance and freeze it; I currently have a couple of batches stored in my freezer.<\/p>\n\n\n\n

    To make you will need the following ingredients:<\/p>\n\n\n\n