| Prep time | Cook time | Servings |
| 20 mins | 6 Hours | 10 |
Ingredients
To serve
|
Method:
Heat half the oil in a large pan and brown the beef in batches. Once browned, transfer to a slow cooker (or a casserole dish if cooking in the oven).
In the same pan, heat the remaining oil. Add the onion and sauté for about 5 minutes until softened. Stir in the Massaman curry paste and garlic, cooking for 1 more minute before transferring to the slow cooker.
Add the cardamom pods, cinnamon stick, coconut milk, potatoes, fish sauce, and brown sugar to the slow cooker. Stir to combine.
Cook on low for 6 hours in the slow cooker. If using the oven, cover the casserole dish and cook at 150°C for about 2 hours until the beef is tender.
Once cooked, squeeze fresh lime juice over the curry. Serve with steamed rice and garnish with chopped peanuts and fresh coriander.
