If you're looking for a hearty, tasty supper that's also simple to make, this slow cooker beef Massaman curry dish is for you. Massaman curry, which originated in southern Thailand, is recognized for its rich, complex flavors derived from a blend of spices such as cardamom, cinnamon, and nutmeg, as well as coconut milk, potatoes, and peanuts. You can let the ingredients simmer and melt together for many hours in a slow cooker, resulting in a delicate, delicious beef curry that's excellent for a cozy night in. You can make a restaurant-quality lunch that will impress your family and friends in just a few simple steps.

Delicious Slow Cooker Beef Massaman Curry Recipe

Ingredients

• 3 pounds boneless beef chuck roast
• 3 ½ tablespoons cornstarch, divided
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons canola oil
• 6 tablespoons Massaman curry paste
• 1 cup low-sodium beef broth
• 1 (13.5 ounces) can of unsweetened coconut cream
• 1 pound baby Yukon Gold potatoes
• 2 tablespoons cold water
• 1 lime, zested and juiced

Directions

Dry the beef with paper towels before trimming and cutting it into 1 1/2- to 2-inch pieces. Toss beef in a basin with 2 tablespoons of cornstarch, salt, and pepper to cover evenly.

In a large nonstick skillet over medium-high heat, heat the oil. Cook, rotating frequently until the beef is browned on both sides, about 6 minutes (do not overcrowd the skillet to guarantee it browns). Repeat with the remaining beef, using any remaining oil in the skillet. (Do not clean the skillet.) Brown the beef in a 6-quart slow cooker that has not been oiled.

Reduce the heat to medium and add the curry paste, swirling to remove any browned bits from the skillet. Stir in the beef broth and coconut cream to mix the ingredients. Pour the mixture over the steak into the slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours, or until the meat is extremely soft when probed with a fork.

Transfer the meat and potatoes to a large mixing bowl, and gently pour the liquid from the slow cooker into a heatproof glass measuring cup or bowl. Allow to stand for 2 minutes, or until the fat settles on top of the liquid. Remove the fat from the liquid's surface using a ladle and discard.

Pour the remaining liquid into a saucepan and bring to a boil over medium-high heat, stirring occasionally. In a small bowl, whisk together the remaining 1 1/2 tablespoons cornflour and 2 tablespoons cold water; whisk into the boiling liquid in the saucepan until thickened, 2 to 5 minutes. Return the meat and potatoes to the thickened sauce, along with the lime zest and juice.

Serve family-style, or divide 1/2 cup rice among 6 dishes, top with 1 1/3 cup meat, potatoes, and sauce combination, and garnish with cashews, cilantro, sliced chile, and a lime wedge.

Nutrition Facts

The following are the estimated nutrition statistics for one cup (240g) of this slow cooker beef Massaman curry recipe:

• 320 calories
• 17g total fat
• 9g Saturated Fat
• 0g trans fat
• 67mg cholesterol
• Sodium content: 680mg
• Carbohydrates in total: 18g
• 4g dietary fiber
• 6g sugars
• 25g protein

Please keep in mind that these nutrition statistics are estimates and may differ depending on the specific ingredients and brands used in the recipe. Furthermore, the serving size and number of servings may have an impact on the overall nutritional content of the dish.