27 February 2023
Massaman Curry


A curry for the whole family!

I love a good slow cook recipe. They’re minimal effort with maximum reward. It’s also a great way to get the most out of inexpensive cuts of meat. What I really love about this Massaman curry recipe is that it’s a great family meal. You can make a big enough batch to feed an army. It also freezes well for those looking to meal prep in advance.


I use a store bought curry paste from Coles. The Curry & Co Rich Massaman Curry Paste has minimal ingredients with no added artificial preservatives, colours or flavours. It’s also mild in spice, making it a great option if you’re feeding little ones.




  • ~1.5kg slow cook beef cut. Blade, chuck, brisket, short ribs, and osso buco all work well. You can even use lamb shanks.
  • 5 medium white potatoes
  • 2-3 carrots
  • 1 large white onion
  • 4 Tbsp Massaman Curry Paste
  • 1x 400ml can coconut cream





  1. On a stove, heat a large dutch oven or casserole pot. Add some ghee or olive oil and sear outside of meat on high for a few minutes until brown.
  2. Roughly chop carrots, potatoes and onion then add these to the pot with the meat.
  3. Add in curry paste and a splash of water, using a wooden spoon to loosen up the crusty brown bits at the bottom of the pot.
  4. Pour over coconut cream. Meat should be about halfway submerged in liquid. If it’s not simply add a little more water.
  5. Cover pot with lid and transfer to oven. Cook on low (~130C) for about 3-4 hours or until meat pulls apart easily.
  6. Remove lid, increase oven temp to 200C and cook for a further 30 minutes. This will help to thicken the liquid and crisp up the outside of the meat.
  7. Serve with basmati rice, coriander, and a sprinkle of peanuts.


This recipe can also be made in a slow cooker.


Kristen Djermanovic (nee Papathanasiou) is our Accredited Practising Dietitian, Accredited Sports Dietitian and an Approved Eating Disorder Practitioner. 

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