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Slow Cooker Beef Massaman Curry

Slow Cooker Beef Massaman Curry for Cozy Nights In

Experience the rich flavors of Slow Cooker Beef Massaman Curry, a satisfying low-calorie delight perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 365
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Paste
  • 4 tablespoons Hot Water To soak chillies
  • 5 dried Dried Red Chillies Remove seeds for milder paste
  • 1 teaspoon Ground Cumin Can substitute with coriander
  • 1 teaspoon Ground Coriander Can substitute with additional cumin
  • 0.5 teaspoon Cinnamon Avoid using too much
  • 0.25 teaspoon Nutmeg Use sparingly
  • 3 pods Green Cardamom Pods Can replace with pre-ground cardamom
For the Curry
  • 1 teaspoon Sea Salt Adjust to taste
  • 1 teaspoon White Pepper Adjust to taste
  • 1 medium Red Onion Can substitute with yellow onion
  • 3 cloves Garlic Minced for smooth paste
  • 1 tablespoon Galangal Use fresh ginger if unavailable
  • 1 tablespoon Lemongrass Paste Use fresh lemongrass if accessible
  • 1 teaspoon Shrimp Paste Fish sauce works as substitute
  • 1 spray Low Calorie Spray Utilize olive oil if preferred
  • 400 milliliters Light Coconut Milk For richer taste, use full-fat
  • 2 tablespoons Cornstarch Ensure well-dissolved in coconut milk
  • 500 milliliters Beef Stock Use homemade or store-bought
  • 500 grams Lean Stewing Beef Can substitute with lamb or chicken
  • 2 medium Waxy Potatoes Adds texture and sweetness
  • 2 medium Sweet Potatoes Both types enhance starchiness
  • 1 tablespoon Maple Syrup Can replace with honey or brown sugar
  • 1 tablespoon Tamarind Paste Omit or use lime juice as alternative
  • 1 tablespoon Fish Sauce Ensure it fits dietary restrictions
  • 3 leaves Bay Leaves Remove before serving
  • 1 star Star Anise Remove before serving
  • 1 stick Cinnamon Stick Remove before serving
  • 50 grams Salt Peanuts Optional but recommended
  • 2 slices Sliced Red Chilies Optional garnish
  • 2 tablespoons Fresh Coriander Optional garnish

Equipment

  • Slow Cooker
  • Frying Pan
  • Food processor
  • Measuring Spoons
  • mixing bowl

Method
 

Preparation Steps
  1. Soak the dried red chilies in hot water for 15 minutes until soft.
  2. In a frying pan, toast ground cumin, ground coriander, cinnamon, nutmeg, and green cardamom pods for about 20 seconds.
  3. Sauté diced red onion and minced garlic in low-calorie spray or olive oil for about 5 minutes until translucent.
  4. Add minced galangal and lemongrass paste, cooking for another 2-3 minutes.
  5. Blend soaked chilies, toasted spices, and sautéed onion mixture in a food processor until smooth.
  6. Whisk cornstarch into light coconut milk in a separate bowl until fully dissolved.
  7. Add the coconut milk mixture and curry paste to the slow cooker.
  8. Combine all ingredients in the slow cooker and toss gently to coat.
  9. Cover and slow cook on low for 8 hours or high for 4 hours.
  10. Stir the curry, check seasoning, and serve with Jasmine rice or low-carb cauliflower rice.
  11. Garnish with crushed salt peanuts, sliced red chilies, and fresh coriander before serving.

Nutrition

Serving: 1bowlCalories: 365kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

This dish is perfect for meal prep and freezing, preserving rich flavors for future meals.

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