⅓ cup peanut oil
2 kg beef chuck steak, trimmed, cut into 5 cm pieces
2 large onions, finely chopped
2 tbsp fresh ginger, finely grated
½ cup Massaman curry paste
½ cup beef stock
400 ml canned coconut milk
2 tbsp brown sugar
2 tbsp fish sauce
4- 6 large Desiree potatoes, peeled, halved
1 cinnamon stick
steamed rice, to serve
lemon wedges, to serve
roasted peanuts, to garnish
fresh coriander sprigs, to garnish
- Heat 1 tbsp of the oil in a large, non-stick frying pan over a high heat. Add beef in four batches, adding 1 tbsp of the remaining oil with each batch. Cook, turning occasionally, until browned all over. Transfer to a removable bowl of a 5 to 6-litre capacity slow cooker.
- Reduce heat to medium. Add onions and ginger to same frying pan. Cook, stirring occasionally, until soft. Add curry paste. Cook, stirring, for 1 minute, or until fragrant. Add stock, milk, sugar and sauce. Bring to boil. Transfer to slow cooker. Cover with lid.
- Cook on low for 4 hours.
- Add potatoes and cinnamon stick. Cook, covered, a further 2 hours, or until beef and potatoes are tender.
- Serve with steamed rice and lemon wedges. Garnish with peanuts and coriander.