• - Use a mortar and pestle (or a food processor) to pound the coriander and ginger together
• - Marinate beef in coriander and ginger mix for at least an hour, seasoned with salt, pepper, and some sugar (Pic 2)
• - Use mortar and pestle to pound shallots, star anise, coriander seeds, and chilli together (Pic 3 + 4)
• - In your slow cooker (using the 'brown' function, or on high), mix onions, lemongrass, garlic, and a little bit of oil, saute for a few minutes
• - Add 1/3 coconut cream can, and continue to fry - when the cream stars to reduce, add the shallots / star anise / coriander / chilli mix, stir, and then add curry powder and garam masala (Pic 5)
• - Add marinated steak, stir through thoroughly and brown the meat well (Pic 6)
• - Add the remainder of the coconut cream, fish sauce and enough water to just about cover the meat (Pic 7)
• - Slow cook on low for however long you want, anywhere between 4-6 hours would be a happy spot
• - Reduce the sauce just prior to serving
• - Stir through peanuts, then serve with rice

Notes

• * On amount of chilli - that's entirely up to you. You can omit chilli entirely from this dish, and will still have plenty of flavour
• - I use a mixture of Kampot pepper, mountain berry, and Sichuan for this, but you can just use black pepper
• - for best results, do the recipe in steps, and make sure to sear / brown your meat
• - you can absolutely just put everything in together, but flavour and colour depth won't be the same
• - you can leave out the coriander if you're not a fan
• - works beautifully with lamb (especially lamb shanks)
• - for the keen eyed out there ... this is very, very similar to the more familiar Thai Massaman Curry