Beef Massaman Curry
Dive into a hearty Beef Massaman Curry that packs a protein punch and is perfect for meal prepping! With tender chunks of beef simmered to perfection alongside rich coconut milk and aromatic spices, this slow cooker delight will have your taste buds dancing. Whip it up effortlessly and savor the mouthwatering flavors all week long!
Prep
5
min
Cook
480
min
Serves
7
people
Level
beginner
📝 Ingredients
Serves 7🥩Meat & Seafood(1)
- 2 kg chuck steak (4.41 lbs)
🥛Dairy & Eggs(1)
- one can of coconut milk or creamoptional
🫙Pantry Staples(1)
- bone broth (optional)optional
🧂Spices & Seasonings(2)
- a couple of cinnamon sticksoptional
- salt
📦Other(1)
- two cans massaman paste
👨🍳 Instructions
- 1
Place the chuck steak, massaman paste, coconut milk or cream, bone broth, cinnamon sticks, and salt into the slow cooker.
- 2
Cook on low for several hours until the beef is tender. Serve with rice and chopped peanuts and spinach.
💡 Pro Tips
- ✓Choose chuck steak with visible marbling and cut into 2-inch chunks, then sear in batches at high heat (450°F+) before slow cooking, as this Maillard reaction creates hundreds of new flavor compounds that a slow cooker's moist environment cannot produce alone.technique450°F+, 2-inch chunks
- ✓Cook on low for 7-8 hours rather than high for 4 hours, since chuck's collagen-rich connective tissue needs sustained temperatures between 160-180°F to slowly convert to gelatin without toughening the muscle fibers through rapid moisture loss.timing160-180°F, 7-8 hours
- ✓Bloom the massaman paste in a hot pan with a tablespoon of the coconut cream for 60-90 seconds before adding to the slow cooker, as the fat-soluble aromatic compounds in dried chilies, galangal, and cinnamon need heat and fat to fully release their flavor.technique60-90 seconds
- ✓Add the coconut milk in two stages—half at the start and half in the final 30 minutes—because prolonged high heat causes the milk's proteins and fats to separate, breaking the emulsion and creating a greasy, curdled texture.timingfinal 30 minutes
- ✓Use full-fat coconut milk with at least 17% fat content rather than light coconut milk, since the fat acts as a solvent for the curry paste's fat-soluble flavor compounds and prevents the sauce from tasting thin or separated during long cooking.ingredient17% fat content
Share this recipe
Prep
5
min
Cook
480
min
Serves
7
people
Level
beginner
Share this recipe
Beef Massaman Curry
Dive into a hearty Beef Massaman Curry that packs a protein punch and is perfect for meal prepping! With tender chunks of beef simmered to perfection alongside rich coconut milk and aromatic spices, this slow cooker delight will have your taste buds dancing. Whip it up effortlessly and savor the mouthwatering flavors all week long!
📝 Ingredients
Serves 7🥩Meat & Seafood(1)
- 2 kg chuck steak (4.41 lbs)
🥛Dairy & Eggs(1)
- one can of coconut milk or creamoptional
🫙Pantry Staples(1)
- bone broth (optional)optional
🧂Spices & Seasonings(2)
- a couple of cinnamon sticksoptional
- salt
📦Other(1)
- two cans massaman paste
👨🍳 Instructions
- 1
Place the chuck steak, massaman paste, coconut milk or cream, bone broth, cinnamon sticks, and salt into the slow cooker.
- 2
Cook on low for several hours until the beef is tender. Serve with rice and chopped peanuts and spinach.
💡 Pro Tips
- ✓Choose chuck steak with visible marbling and cut into 2-inch chunks, then sear in batches at high heat (450°F+) before slow cooking, as this Maillard reaction creates hundreds of new flavor compounds that a slow cooker's moist environment cannot produce alone.technique450°F+, 2-inch chunks
- ✓Cook on low for 7-8 hours rather than high for 4 hours, since chuck's collagen-rich connective tissue needs sustained temperatures between 160-180°F to slowly convert to gelatin without toughening the muscle fibers through rapid moisture loss.timing160-180°F, 7-8 hours
- ✓Bloom the massaman paste in a hot pan with a tablespoon of the coconut cream for 60-90 seconds before adding to the slow cooker, as the fat-soluble aromatic compounds in dried chilies, galangal, and cinnamon need heat and fat to fully release their flavor.technique60-90 seconds
- ✓Add the coconut milk in two stages—half at the start and half in the final 30 minutes—because prolonged high heat causes the milk's proteins and fats to separate, breaking the emulsion and creating a greasy, curdled texture.timingfinal 30 minutes
- ✓Use full-fat coconut milk with at least 17% fat content rather than light coconut milk, since the fat acts as a solvent for the curry paste's fat-soluble flavor compounds and prevents the sauce from tasting thin or separated during long cooking.ingredient17% fat content