Slow Cooker Mussaman Curry Recipe -
Slow Cooker Mussaman Curry Recipe
  • READY IN 4+ hrs

Slow Cooker Mussaman Curry

Recipe by  

"Smooth and delicious beef and potato curry with peanuts. I created a slow-cooker version of this famous Thai dish. This is easy to cook and does not take much time to prepare. It goes well with a scented white rice and steamed veggies as a side."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs 15 mins

    4 hrs 35 mins


  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.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2009

Low sodium broth, or homemade broth + low salt or no-salt-added peanut butter will greatly lower the sodium content. of this recipe.

Most Helpful Critical Review
Jul 21, 2009

Made this tonight, exactly per recipe, with sushi rice. It was alright although it mainly just made me crave a local Thai restaurant. It's not very spicy. I think it could be improved, but I probably won't make it again. If I were to make it again I'd cut back on the beef broth. The sauce was a bit thin.

Jul 23, 2009

We loved this. The flavor is very mild - not at all spicey. Worked wonderfuly with a peanut noodle dish and a super spicey cucumber salad. I didn't peel the potatoes before chunking them up which helped them hold up to the long cooking process. This will be a go to meal on busy weeknights.

Feb 14, 2011

I cheated a little-- I added a little bit of cayenne for kick and cashew paste to make it a little thicker, then served it over rice.. super easy and yummy!

Aug 30, 2010

This was just as good as the Mussaman Curry at the Thai restaurant we frequent! Fabulous!

May 17, 2010

Very good, I substituted Thai red curry paste for the curry powder otherwise made it as is.

Aug 19, 2009

Great recipe, the only alteration I made was using a low-sodium broth and cutting back a bit on the sugar. I added a bit of spice by chopping up a couple of dried red chillies and it worked out pretty good.

Feb 02, 2011

Thank you! Finally was able to make a curry that was edible. lol It was really good not quite as good as my fav thai place but i'm sure she knows a bit more about making curry than i do. I didn't have thai fish sauce so i used worcheshire sauce also just cooked on stove top all day. man did it smell wonderful in my house


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  • Calories
  • 545 kcal
  • 27%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 1029 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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