Peanuts give this deliciously rich curry a sweet yet salty flavour. Serve over rice or with steamed vegetables.
- 575g beef stewing steak, diced
- 2 potatoes, diced
- 1 onion, finely chopped
- 50g butter
- 3 garlic cloves, crushed
- 1 x 400g tin coconut milk
- 500ml beef stock
- 4 tbsp. smooth peanut butter
- 3 tbsp. each curry powder, fish sauce and soft brown sugar
- 75g unsalted, roast peanuts
Put the onion and potato into a slow cooker.
Melt butter in a large pan, then add the steak and garlic. Fry until the steak is browned, then take out of the pan with a slotted spoon and add to the slow cooker. Add peanut butter, coconut milk and curry powder to the pan with the beef fat, and cook over a medium heat until the peanut butter melts.
Pour the coconut milk mix into the slow cooker and add the stock, fish sauce and sugar. Stir well to combine, cover and cook on low for 4-6 hours. Stir in the peanuts for the last half hour of cooking.