I love, love love, Thai Massaman Beef Curry, the softness of the beef, the taste of the carrots/potatoes that has soaked up all that flavour and that sauce….. OMG that sauce is what makes it so damn good.

When I was single and living in Sydney I basically lived of this… Well this and Japanese and Italian (to such an extent that come Christmas time my flat mate and I used to receive cards from each restaurant!)

There are plenty of recipes out there for Massaman curry, most of them have you dumping the can of Massaman curry paste and coconut milk into the slow cooker at the start of the cook, and I can tell you without a doubt that this does not produce a proper tasting Massaman curry!

Follow these very easy steps to serve up something that tastes as good as you would get in your local Thai restaurant (just a butt load less expensive!). Here we are subbing parsnips for the potato and to tell you the truth you can’t taste the difference after they have been in the slow cooker.

This makes enough for 4 hungry people or enough for leftovers!

Thai Massaman Beef Curry

Recipe type: Dinner, Slow Cooker / Crock Pot
Cuisine: Thai
Serves: 4
Prep time:
Cook time:
Total time:

A brilliantly authentic Thai Massaman Beef Curry, made in a slow cooker. This is perfectly paleo and really terrific!
  • 1.2 kg chuck steak (or stewing beef)
  • 3 carrots chopped into bite sized bits
  • 2 parsnips chopped into bite sized bits
  • 1 onion chopped into bite sized bits
  • 1cm piece of ginger finely sliced
  • 1.5 cup beef stock or consommé
  • ½ tsp chilli powder
  • 4 tbs Massaman curry paste (I used the whole can – 114gm)
  • 1 tbs coconut oil
  • 1 can of full-strength coconut milk
  • 2 tsp coconut aminos or soy sauce

  1. To the slow cooker / crock pot add the cubed beef, onion, carrots, parsnips, ginger, and stock. Give it a big stir and sprinkle on the chilli pepper if you are using it.
  2. Set the slow cooker to low and cook for 8 hours or set it to high and cook for 5 hours!
  3. Add the coconut oil to a fry pan, electric or otherwise (or a wok) and bring it to a medium heat.
  4. Add the Massaman curry paste and fry off for a couple of minutes, it will spit and pop so don’t wear your party dress when on this step.
  5. Add half the can coconut milk and stir though for 5 minutes, the oil will start to separate from the milk, that’s when, you……
  6. Add the remaining can of coconut milk and the soy or coconut aminos (not that I can get that here). Stir through.
  7. Add the meat and veg from the slow cooker to the pan / wok, stir though.
  8. Add a little of the liquid from the slow cooker stir though and taste. Keep doing this until you have reached the consistency and taste you like (I took around half of the slow cooker liquid before I was happy with the taste).
  9. Serve over cauliflower rice for a delicious and pretty damn authentic Thai Massaman Curry!