Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Curry paste
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 4 cardamom pods, seeds only
- 1 tsp black peppercorns
- 3 cloves garlic, peeled
- 1 shallot (about 40g), peeled and halved
- 2 cm piece ginger, peeled
- 18 g roasted unsalted peanuts
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
Main
- 900 g beef chuck steak, cut into 4 cm cubes
- 1 tbsp vegetable oil (for browning)
- 400 ml coconut milk
- 250 ml beef stock
- 400 g baby potatoes, halved
- 2 bay leaves
- 13 g palm sugar (or brown sugar)
- ¾ tsp fine sea salt
- 60 g roasted unsalted peanuts, roughly chopped
To serve
- Fresh coriander leaves
- Steamed jasmine rice
Method
Make the curry paste
In a small dry frying pan over medium heat, toast the cumin seeds, coriander seeds, cardamom seeds, and black peppercorns for 1–2 minutes, stirring constantly, until fragrant. Transfer to a mortar and pestle or spice grinder and grind to a fine powder.
In a food processor, combine the toasted spice powder with garlic, shallot, ginger, peanuts, tamarind paste, and fish sauce. Process until a smooth paste forms (about 2 minutes), adding the 2 tbsp oil gradually to help it blend.
Set the curry paste aside until ready to use.
Brown the beef
Pat the beef dry with paper towels. Heat 1 tbsp oil in a large frying pan over medium-high heat until shimmering.
Working in two batches, sear the beef for 2–3 minutes per side until deeply browned on most faces. Transfer to a plate. Do not crowd the pan—browning improves flavour.
Cook in the slow cooker
In the slow cooker, combine the curry paste, coconut milk, and beef stock. Stir well to break up the paste.
Add the browned beef, baby potatoes, bay leaves, palm sugar, and salt. Stir to combine.
Cover and cook on high for 7–8 hours (or low for 9–10 hours) until the beef is very tender and the potatoes are soft. Stir once halfway through if possible.
About 30 minutes before serving, stir in the chopped roasted peanuts.
Finish and serve
Taste and adjust seasoning with salt or fish sauce if needed.
Ladle into bowls, garnish with fresh coriander leaves, and serve over steamed jasmine rice.
