Get ready to sink your teeth into the most mouth-watering, flavor-packed Slow Cooker Beef Massaman Curry of your life!

Imagine a rich, velvety sauce that’s a perfect blend of sweet, sour, and savory notes, all wrapped around tender chunks of beef and creamy potatoes. Sounds like a taste sensation, right?

This Thai-inspired masterpiece is a game-changer for anyone who loves a good curry. And the best part? It’s ridiculously easy to make in a slow cooker!

First, let’s get started with the prep work. Take 3 pounds of boneless beef chuck roast and cut it into 1 1/2- to 2-inch pieces. Place them in a bowl with 2 tablespoons of cornstarch, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Toss to coat the beef evenly, making sure each piece is nicely coated.

Next, heat 2 tablespoons of canola oil in a large nonstick skillet over medium-high heat. Add half of the beef and cook, turning often, until it’s browned on all sides. Repeat the process with the remaining beef, using any residual oil in the skillet. Don’t worry about wiping the skillet clean – we’ll get to that later.

Once all the beef is browned, lower the heat to medium and add 6 tablespoons of Massaman curry paste to the skillet. Stir to release any browned bits from the skillet, and let the curry paste cook for about 1 minute, until it’s fragrant and slightly darkened.

Now it’s time to add the liquid ingredients. Pour in 1 cup of low-sodium beef broth and 1 (13.5 ounce) can of unsweetened coconut cream. Stir to combine, making sure the curry paste is fully incorporated into the sauce.

Add the browned beef, 2 tablespoons of cold water, and 1 pound of baby Yukon Gold potatoes to the slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours, or until the beef is very tender when pierced with a fork.

After 4 hours, remove the beef and potatoes from the slow cooker and carefully pour the liquid into a heatproof glass measuring cup or bowl. Let it stand for about 2 minutes, until the fat settles on top of the liquid. Remove the fat with a ladle and discard it.

Pour the remaining liquid into a saucepan and bring it to a boil over medium-high heat. Whisk in the remaining 1 1/2 tablespoons of cornstarch with 2 tablespoons of cold water. Let the mixture thicken for 2 to 5 minutes, until it reaches your desired consistency.

Return the beef and potatoes to the saucepan and stir in the lime zest and juice. Serve the curry family-style, or place 1/2 cup of cooked jasmine rice into each of 6 bowls, spoon 1 1/3 cups of the beef, potatoes, and sauce mixture over the rice, and garnish each portion with cashews, cilantro, sliced chile, and a lime wedge.