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Slow Cooker Beef Massaman Curry
Slow Cooker Beef Massaman Curry
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Prep Time:
10 minutes
Cook Time:
270 minutes
Total Time:
282 minutes
Indulge in a flavorful Thai beef massaman curry cooked to perfection in a slow cooker. Enjoy over fluffy rice, garnished with fresh cilantro and a squeeze of zesty lime.
Ingredients:
  • 3 pounds boneless beef chuck roast
  • 3.5 tablespoons cornstarch, divided
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 6 tablespoons Massaman curry paste
  • 1 cup low-sodium beef broth
  • 1 (13.5 ounce) can unsweetened coconut cream
  • 1 pound baby Yukon Gold potatoes
  • 2 tablespoons cold water
  • 1 lime, zested and juiced
  • 3 cups cooked jasmine rice
  • 0.5 cup roasted cashews
  • 1 cup chopped fresh cilantro leaves and stems
  • 1 medium Fresno chile, thinly sliced
  • additional lime wedges, for serving, if desired
Instructions:
  • Dry the beef with paper towels, trim it, and cut into 1 1/2- to 2-inch pieces. Toss the beef in a bowl with 2 tablespoons of cornstarch, salt, and pepper until evenly coated.
  • In a large nonstick skillet over medium-high heat, heat oil. Cook half of the beef, turning often, until browned on all sides, about 6 minutes (avoid overcrowding the skillet). Repeat with remaining beef, using any leftover oil. Transfer browned beef to an ungreased 6-quart slow cooker.
  • After browning all the beef, reduce heat to medium and stir in the curry paste to deglaze the skillet. Pour in the beef broth and coconut cream, stirring well. Transfer the mixture to the slow cooker with the browned beef. Add the potatoes, cover, and cook on HIGH for 4 hours or LOW for 6 hours until the beef is fork-tender.
  • Transfer cooked beef and potatoes to a large bowl. Let the liquid from the slow cooker sit for about 2 minutes until the fat rises to the top. Skim off the fat with a ladle and discard.
  • Transfer all remaining liquid to a saucepan and bring it to a boil over medium-high heat without stirring. In a small bowl, mix 1 1/2 tablespoons cornstarch with 2 tablespoons cold water. Pour the mixture into the boiling liquid and whisk until it thickens, about 2 to 5 minutes. Add back the meat and potatoes, then stir in lime zest and juice.
  • Plate a generous 1/2 cup of rice in each of 6 bowls. Top each bowl with 1 1/3 cups of the beef, potatoes, and sauce mixture. Finally, garnish each serving with cashews, cilantro, sliced chile, and a lime wedge for a vibrant finish.

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