• Heat half the oil in the slow cooking (if you have a searing slow cooker, or use a frypan) over medium-high heat and cook beef, in batches until browned.
• Heat remaining oil and cook onion until almost softened, add garlic and cook 1 minute. Add to beef.
• Reduce heat, add both cans of paste and 400 ml can of coconut milk to slow cooker mix together and cook 5 minutes.
• Return beef and onion/garlic mix to the slow cooker and add cardamom pods, cinnamon stick, lime leaves, fish sauce, tamarind paste, 270 ml coconut milk and potatoes.
• Cook on low 8 hours.
• Discard cardamom pods and cinnamon. Stir through lime juice and serve on steamed rice topped with chopped peanuts and coriander.

Notes

• This can all be thrown in together but I find if turns out AMAZING if the beef is browned and then the curry paste and coconut milk is cooked before everything is chucked in together.