INGREDIENTS
2 tablespoon peanut oil
2 brown onions, cut into thin wedges
1 kilogram gravy beef, chopped coarsely
2/3 cup massaman curry paste
1 cup coconut milk
1 cup chicken stock
2 cinnamon sticks
2 dried bay leaves
3 potatoes (approx. 600g), chopped coarsely
1/2 cup roasted unsalted peanuts
2 tablespoon brown sugar
1 tablespoon fish sauce
1/3 cup lightly packed fresh coriander leaves
1 lime, cut into wedges
METHOD
Heat half the oil in a large frying pan over medium heat; cook onion, stirring, for 10 minutes or until browned lightly. Transfer mixture to a 4.5-litre slow cooker.
Heat remaining oil in same pan over high heat; cook beef, in batches, until browned. Add paste; cook, stirring, 1 minute or until fragrant. Transfer mixture to cooker.
Add coconut milk, stock, cinnamon, bay leaves, potato and nuts to cooker. Cook, covered, on low, 8 hours or high for 3-4 hours.
Stir in sugar and fish sauce. Serve curry topped with coriander; accompany with lime wedges.
