Crockpot Thai Massaman Curry Recipe
A slow-cooked Thai curry featuring tender meat, rich coconut sauce, warm spices, and creamy potatoes.
Ingredients
For the Curry:
- 1 lb beef or chicken cubed
- 1 tablespoon vegetable oil
- 1 onion sliced
- 3 cloves garlic minced
- 1 tablespoon Massaman curry paste
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cumin
For the Sauce:
- 1 can 14 oz coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons peanut butter
- 1 teaspoon lime juice
For the Vegetables & Garnish:
- 2 medium potatoes cubed
- 1 small carrot sliced
- ½ cup peanuts
- ½ teaspoon salt
- Fresh cilantro for garnish
Instructions
Step 1: Sear the Meat (Optional, But Worth It!)
- Heat oil in a pan and brown the meat for extra depth of flavor.
- Transfer the seared meat to the crockpot.
Step 2: Build the Base
- Add onions, garlic, curry paste, cinnamon, and cumin to the crockpot.
- Pour in coconut milk, broth, fish sauce, brown sugar, peanut butter, and lime juice.
Step 3: Load Up the Veggies
- Toss in potatoes, carrots, and peanuts.
- Stir to coat everything in the sauce.
Step 4: Let the Crockpot Do Its Thing
- Cook on LOW for 6 hours or HIGH for 3 hours.
Step 5: Final Touches & Serve
- Taste and adjust seasoning if needed.
- Garnish with fresh cilantro and serve over rice.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Calcium: 10%
- Vitamin C: 20%
- Magnesium: 15%
- Potassium: 22%
Pro Tips for the Best Thai Massaman Curry
- Want more heat? Add a chopped Thai chili or extra curry paste.
- Prefer a thicker curry? Stir in a cornstarch slurry before serving.
- Short on time? Skip searing the meat and just toss everything in.
- Love extra richness? Use full-fat coconut milk for a creamier texture.