Smooth and delicious beef and potato curry with peanuts. Easy to cook and does not take much time to prepare.
about 6 hours on low
600g beef stewing steak
2 potatoes, cut into large chunks
1 small onion, roughly chopped
3 cloves garlic, crushed
1 400g tin coconut milk
4 tablespoons peanut butter
3 tablespoons curry powder
3 tablespoons Thai fish sauce (or light soy)
3 tablespoons brown soft sugar
500ml beef stock
75g unsalted, dry-roasted peanuts
Place the potatoes and onion in a slow cooker.
Melt the butter in a frying pan over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef fat in the pan.
Stir the coconut milk, peanut butter and curry powder into the reserved beef fat; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker.
Turn the slow cooker on to Low; stir the fish sauce, brown sugar and beef stock into the slow cooker.
Cook on low until the beef is tender, typically 6 to 7 hours. Stir the peanuts into the curry about 30 minutes before serving.