1 tbsp peanut oil
750g beef chuck steak, trimmed, cut into 3cm cubes
1 medium brown onion, halved, thinly sliced
1/4 cup Ayam Thai massaman curry paste
2 garlic cloves, crushed
6 cardamom pods, bruised
1 cinnamon stick
2 kaffir lime leaves, vein removed, chopped
270ml can coconut milk
500g desiree potatoes, peeled, cut into 3cm pieces
2 large carrots, peeled, thickly sliced
1/4 cup fish sauce
1 tbsp palm sugar
1 tbsp lime juice
Steamed rice, chopped dry roasted
Peanuts, to serve
Coriander leaves, to serve
- Heat half the oil in a large frying pan over medium-high heat. Cook beef , in batches, for 5 to 6 minutes or until browned. Transfer to the bowl of a 5-litre slow-cooker.
- Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add paste and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom, cinnamon, lime leaves, coconut milk, potato, carrot, fish sauce and sugar. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours or until beef is tender.
- Discard cardamom pods and cinnamon. Add lime juice. Serve with rice and sprinkle with peanuts and coriander.