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Slow Cooker Beef Massaman Curry

A traditional Thai favourite made in the comfort of your own home!

If you're pushed for time and still want something tasty for dinner - this is one to try!

Slow cooked beef with hearty chunks of potato in a creamy fragrant Thai curry sauce - what more could you want?

We make this in the slow cooker, but this can be made on the stove, or even an oven dish.

Substitute for chicken, seafood or an alternative and Serve up alongside jasmine rice, crackers or warm flatbreads.


600g diced beef

500g potatoes - peeled & chopped

1 onion - thinly sliced

80g cashew nuts

400ml tin coconut milk

1tbsp soft brown sugar

1tbsp fish sauce


  1. (optional) In a large pan, brown the beef on all sides and set aside - this stops the beef from shredding whilst in the slow cooker.

  2. Add all ingredients except the cashew nuts into the slow cooker and mix well till combined fully.

  3. Cook on high for 4 hours or low for 8 hours, add in the cashew nuts around 30 minutes before serving to warm through.


This is ideal for batch cooking and can be frozen once cooked, just defrost completely and reheat (of there are any leftovers to freeze!)

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