1kg chuck steak
500g potatoes
2 brown onions
3 gloves of garlic
1 teaspoon grated ginger
185g jar Massaman Curry paste
400mL coconut cream
200mL coconut milk
2 cups beef stock
2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
2 sticks cinnamon
3 star anise
Chop it all up, chuck it in the slow cooker, turn it in and eat it 8 hours later. Serve with rice and crushed peanuts.
When I made pea and ham soup, I'd put all these bay leaves in the soup and ended up pulling them out of my mouth each time I ate the soup. For this curry I cleverly put the inedible spices into a tea infuser so the spices infused with the curry without having bits and pieces floating around the curry.
