Slow Cooker Beef Massaman Curry

This Slow Cooker Beef Massaman Curry is rich, comforting, and packed with aromatic flavors—all with minimal effort. Just toss everything into the slow cooker and let it do the work!

Massaman Curry is a unique dish in Thai cuisine, influenced by Indian and Malay flavors. Unlike many other Thai curries (like red curry or green curry) that rely on fresh herbs, Massaman curry incorporates warm, dry spices like cinnamon, cardamom, cumin, and cloves.

This Thai curry is rich but slightly sweet and a bit milder than others, making it an easy favorite for those who love bold flavors without too much spice.

Slow cooker beef massaman curry is an effortless meal that delivers big flavors. With tender beef, creamy coconut milk, and warm spices like cinnamon and star anise, this curry is rich, comforting, and incredibly easy to make.

Just toss everything into the slow cooker and let it do all the work while you go about your day.

This is the kind of dish that feels like you put in way more effort than you actually did. The beef turns fall-apart tender, the potatoes soak up all that flavorful sauce, and the whole thing comes together with barely any prep.

Serve it with jasmine rice, and you've got a satisfying, homemade meal—perfect for those busy weeknights.

How to Make Slow Cooker Beef Massaman Curry

1) Potatoes

Cut 3 medium-sized potatoes into large pieces, about 1 inch in size. I recommend using waxy potatoes, such as Yukon Gold or new potatoes, as they hold their shape better during slow cooking compared to Russet potatoes.

Arrange the potatoes in an even layer at the bottom of the crockpot.

2) Beef

For the beef, you’ll want a cut that becomes tender and flavorful after slow cooking. Fortunately, most of these cuts—like chuck, brisket, or shank—are relatively inexpensive, making this a budget-friendly dish. Cut 2 pounds of beef into approximately 2-inch chunks.

Place the diced beef into a large Ziploc bag, then add 3 tablespoons of flour. Seal the bag and gently shake until the beef is evenly coated. Arrange the floured beef over the potatoes in the crockpot

3) Curry Sauce

In a large bowl, stir together ½ cup of Massaman curry paste (homemade or store-bought), 1 can (13.5 oz / 400ml) of coconut milk, 1 cup of beef stock (or water + 1 cube beef bouillon, 1 tablespoon of fish sauce, 3 tablespoons of palm sugar (or regular sugar).

Whisk until well combined, then pour the sauce over the beef in the crockpot.

Add 1 cinnamon stick and 1 whole star anise to the crockpot.

4) Set It and Forget It

Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef is tender.

5) Garnish and Serve

Transfer the curry to a serving bowl, then sprinkle with ½ cup of chopped peanuts. Garnish with sliced fresh red chili and fresh cilantro.

Serve with jasmine rice, and enjoy!

Jumped straight here to the recipe? Please consider coming back to read the whole post when you have the time as I have included step-by-step instructions with photos.