Ingredients
Curry paste
- 4 g cumin seeds
- 5 ml coriander seeds
- 4 cardamom pods, seeds only
- 2 g black peppercorns
- 3 clove garlic
- 1 shallot
- 2 cm piece ginger
- 18 g peanuts
- 15 ml tamarind paste
- 17 g fish sauce
- 27 g vegetable oil
Main
- 900 g beef chuck steak, cut into 4 cm cubes
- 14 g vegetable oil
- 400 ml coconut milk
- 250 ml beef stock
- 400 g baby potatoes
- 2 bay leaves
- 13 g palm sugar
- 5 g fine sea salt
- 60 g peanuts
To serve
- Fresh coriander leaves
- Steamed jasmine rice
Method
Make the curry paste
- 1
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.
- 2
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.
- 3
Set the curry paste aside until ready to use.
Brown the beef
- 1
Pat the beef dry with paper towels. Heat 1 tbsp oil in a large frying pan over medium-high heat until shimmering.
- 2
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
- 1
In the slow cooker, combine the curry paste, coconut milk, and beef stock. Stir well to break up the paste.
- 2
Add the browned beef, baby potatoes, bay leaves, palm sugar, and salt. Stir to combine.
- 3
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.
- 4
About 30 minutes before serving, stir in the chopped roasted peanuts.
Finish and serve
- 1
Taste and adjust seasoning with salt or fish sauce if needed.
- 2
Ladle into bowls, garnish with fresh coriander leaves, and serve over steamed jasmine rice.
