This is so creamy and saucy, you won’t be able to resist cooking this more than once! And in the slow cooker, it will get the smells and spices roaming through your house all afternoon, making everyone hungry! Yum!
1 large onion, diced
2 large potatoes, diced
1 kg beef, diced
1/4 cup massaman curry paste (or a good brand alternative)
400g tin coconut cream
1 cup chicken stock
1/4 cup lemon juice
1 tsp fish sauce
3 tbsp brown sugar
Fry your onion in a little oil until soft, and put it in your slow cooker. Steam/boil your diced potatoes in the microwave for 10 minutes on high. Whilst they are cooking put your diced beef in a zip lock bag or airtight container with the flour. Shake to cover.
Put the beef (and any leftover flour on top of the onion in the slow cooker. Mix your paste with the coconut cream. Pour over the beef. Then mix the stock, lemon juice, fish sauce and brown sugar in the same jug and pour that over too.
Add the potatoes and then mix them all together. Put the lid on and let it go for 7 hours on low or 4.5 hours on high.
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