Slow Cooker Mussaman Curry

Slow Cooker Mussaman Curry

18
noogie01 0

"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

4 h 35 m servings 545 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1029 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

18
  1. 25 Ratings

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Most helpful positive review

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

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 pro...

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

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 pro...

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 whi...

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!

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

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

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 ...

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'...

Good, but not great. Really lacked flavor and heat. I'll use it as a base again, but it needs something . . .