Slow Cooker Massaman Curry

A fragrant southern Thai dish featuring tender meat, potatoes, and peanuts slow-cooked in a rich, coconut-based curry sauce.

Dinner Beef Lamb Main Course Curry Thai Slow Cooker

Estimated Nutrition

Calories

881.3

kcal / serving

3525.2 kcal total

Carbs

36.6g

per serving

146.5 g total

Fat

63.5g

per serving

254.1 g total

Protein

40.7g

per serving

162.8 g total

Cook Time

480

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Muscovado Sugar

light

CondimentsSauces

tbsp

Massaman Curry Paste

tbsp

Fish Sauce

plus extra to taste

Fruits

piece

Lime

zest and juice; extra for wedges

Liquids

400

Coconut Milk

canned

Meat

800

Lamb Shoulder

boned, cut into matchbox-size pieces; can substitute with beef shin

NutsSeeds

0.5

bunch

Coriander

stalks finely chopped, leaves for garnish

piece

Kaffir Lime Leaves

freeze-dried

handful

Peanuts

roasted unsalted, roughly chopped

Vegetables

500

New Potatoes

halved

Ginger

fresh root, finely grated

Method

Place the potatoes in the slow cooker.

Brown the meat in batches in a hot frying pan and transfer to the slow cooker.

Fry the curry paste, coriander stalks, and ginger for a few minutes until fragrant.

Add coconut milk, bring to a boil, and season with sugar, lime zest, fish sauce, and lime leaves.

Pour the sauce over the meat and potatoes.

Cover and cook on low for 8 hours until tender.

Skim off excess fat and stir in lime juice and additional fish sauce to taste.

Serve topped with coriander leaves and chopped peanuts.