Slow Cooker Mussaman Curry Recipe

Name: Slow Cooker Mussaman Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 potatoes, cut into large chunks; 1 small onion, coarsely chopped; 2 tablespoons butter; 1 1/4 pounds beef chuck, cut into 1-inch cubes; 3 cloves garlic, minced; 1 (14 ounce) can coconut milk; 1/4 cup peanut butter; 3 tablespoons curry powder; 3 tablespoons Thai fish sauce; 3 tablespoons brown sugar; 2 cups beef broth; 1/2 cup unsalted, dry-roasted peanuts

Servings: persons

2 potatoes, cut into large chunks
1 small onion, coarsely chopped
2 tablespoons butter
1 1/4 pounds beef chuck, cut into 1-inch cubes
3 cloves garlic, minced
1 (14 ounce) can coconut milk
1/4 cup peanut butter
3 tablespoons curry powder
3 tablespoons Thai fish sauce
3 tablespoons brown sugar
2 cups beef broth
1/2 cup unsalted, dry-roasted peanuts

1
Place the potatoes and onion in a slow cooker.
2
Melt the butter in a skillet over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.
3
Return the skillet to the medium-high heat. Stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker. Turn the slow cooker on to Low; stir the fish sauce, brown sugar, and beef broth into the slow cooker.
4
Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 potatoes, cut into large chunks, 1 small onion, coarsely chopped, 2 tablespoons butter, 1 1/4 pounds beef chuck, cut into 1-inch cubes, and more.

Yes, Slow Cooker Mussaman Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Mussaman Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions