1 kg gravy beef or chuck steak, trimmed, cut into large peices
1 cup coconut cream
1 375g massaman curry paste (I used Valcom)
1 cup coconut milk
1 cup Campbell's Real Stock Beef
2 medium potatoes, peeled, cut into 3cm pieces
1 medium onion, cut into 3 cm peices
2 cinnamon stick
2 bay leaves
4 star anise
2 tablespoons lime juice
1 tablespoon fish sauce
1 cube palm sugar, cut finely
Parsley to garnish
Peanuts to garnish
1Heat oil in a large saucepan over medium-high heat until hot. Combine beef and flour, toss until coated. Add beef. Cook, stirring constantly, until evenly browned. Remove.
2Add Beef, coconut milk, coconut cream, stock, potatoes, onion, cinnamon stick, bay leaves, star anise and curry paste, to slow cooker. Stir to combine. Place on low for 6-8 hours, depending on cooker ( I have a Kambrook 6l and it takes 7 hours)
3One hour before end of cooking time, add the fish sauce, lime juice and palm sugar.
5Serve with coconut rice. Garnish with parsley and peanuts.