Slow Cooker Massaman Beef Curry

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Ingredients:

• 500 g (17 oz) potatoes, peeled and cut into 2.5 cm (1 inch) piece
• 270 ml (9 fl oz) coconut milk
• 1 tablespoon peanut oil
• 750 g (26 oz) beef chuck steak, cut into 2.5 cm (1 inch) cubes
• 2 carrots, peeled and sliced thinly
• 1 brown onion, cut into half and sliced thinly
• 6 cardamom pods, bruised
• ¼ cup Ayam Thai massaman curry paste
• 2 kaffir lime leaves without veins, chopped
• 2 garlic cloves, minced
• 1 tablespoon lime juice
• 1 cinnamon stick
• 1 tablespoon palm sugar
• ¼ cup of fish sauce
• Steam rice
• Peanuts and coriander leaves to garnish (optional)

Steps:

1. In a large skillet, heat half the oil over medium heat. Cook the beef in batches for about 5 to 6 minutes until browned.
2. Transfer the browned beef to the sloe cooker.
3. In a separate pan, heat oil and cook the onion until softened. Add the garlic and paste. Cook for about a minute.
4. Transfer the mixture to the slow cooker with browned beef.
5. Add the cinnamon, potato, cardamom, lime leaves, sugar, fish sauce and coconut milk.
6. Cover and cook for 8 hours over low heat.
7. Remove the cinnamon and cardamom pods.
8. Pour in the lime juice.
9. Add the rice and sprinkle with peanuts and coriander to serve.

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