Ingredients:

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tbsp neutral oil
  • 1 lb Yukon Gold potatoes, peeled and cut into large chunks
  • 1 large yellow onion, cut into thick wedges
  • 1/2 cup roasted unsalted peanuts
  • 3 tbsp Thai Massaman Beef Curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup beef broth
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 1 cinnamon stick
  • 3 whole cardamom pods, lightly crushed
  • 1 star anise

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat oil in a skillet over medium-high heat. Sear beef in batches until a deep brown crust forms on all sides. Transfer the seared beef to the slow cooker.
  2. Scoop out the thick coconut cream from the top of the coconut milk can into the same skillet. Fry the Massaman Curry Paste in the cream for 2-3 minutes until fragrant and slightly darkened.
  3. Pour the bloomed curry paste into the slow cooker over the beef. Stir in the remaining coconut milk, beef broth, fish sauce, palm sugar, cinnamon stick, cardamom pods, and star anise.
  4. Cover and cook on Low for 7-8 hours. Add the potato chunks and onion wedges during the final 2 hours of cooking to ensure they hold their shape.