Slow Cooker Mussaman Curry

Slow Cooker Mussaman Curry

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."

Ingredients 4 h 35 m {{adjustedServings}} servings 545 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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  • Ready In

  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.
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Reviews 18

  1. 25 Ratings


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 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.

Kristi Hampton

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.