Our slow-cooker Massaman Beef Curry is wholesome, comforting and easy. We use local Thai and True Curry Paste to take the guesswork out of seasoning. For a vegetarian version, simply swap the beef for cauliflower. And, the recipe works in a slow oven, too.
Serves: 4-6
Difficulty: easy
Prep time: 15 min
Cook time: 2 hours
Can Prep Ahead
Allergens: tree nuts, peanuts
Diet: GF, vegan/vegetarian (sub cauliflower for beef; sub vegetable broth)
Ingredients
- 1.5 lb. beef chuck roast, cut into large 2” cubes
- .5 T each salt and black pepper
- 2 T safflower oil
- 1 yellow onion, diced
- 2 T garlic, minced
- 1.5 T ginger, minced
- 3 T Thai and True Massaman Curry Paste (or red curry)
- 2 c beef broth (or vegetable)
- 14.5 oz. can diced tomatoes
- 2 T fish sauce (Red Boat)
- 1.5 T tamari or GF soy sauce
- 2 T brown sugar, packed
- 1 lb. red potatoes, cut large 1” pieces
- 13.5 oz. can coconut milk
- ¾ c creamy peanut butter
- 1 lime, juice and zest
- 10 oz. package frozen green beans
- 1/3 c roasted salted peanuts
- 1 T Thai and True Thai Chili Oil (optional)
- ½ c cilantro
Steps
- Season beef with salt and pepper. Heat oil in a large oven proof pan/skillet with a lid and sear beef on all sides briefly, 2 min.
- Add onion, garlic, and ginger and cook with beef (or cauliflower) for 2 min.
- Add curry paste, broth, tomatoes, fish sauce, tamari, sugar and potatoes. Transfer to slow cooker and cook on high for 2.5 hrs. until beef is tender, or cover skillet tightly and place in 325F oven 2 hrs. until tender.
- Stir coconut milk, peanut butter, and lime juice/zest together until smooth. Gently stir into the curry mixture. Add green beans and bring to a simmer. Taste and adjust seasoning.
- Serve with jasmine rice, peanuts, hot sauce, and cilantro.
