Slow Cooker Beef Massaman Curry

Ingredients

700g beef chuck steak, cubed
3 tbsp flour
2 tbsp cooking oil
400g baby potatoes, halved
1 onion, finely diced
3 tbsp massaman curry paste (we used Ayam brand)
250ml beef stock (or 250ml water and a beef stock cube)
400ml tin coconut cream
1 tbsp fish sauce
Juice of one lime
2 tbsp brown sugar
Fresh coriander, chopped, to serve (optional)

Method

1. Toss the beef in the flour to coat, then heat a frypan and add a little oil; brown the beef for 4-5 minutes (do this in batches so the frypan isn't crowded) until dark golden on all sides. 

2. Place the browned beef in the slow cooker with the rest of the ingredients (except the coriander) and stir well to combine. 

3. Cover and cook on low for 8 hours.

4. Serve with steamed rice and fresh coriander.