INFUSED WITH ALL THE EXOTIC FLAVOURS OF THAILAND
Heat the oil in a suitable frying pan or in a Crock-Pot Sauté Slow Cooker pot and brown the beef in batches until golden.
Put all the brown beef in the Crock-Pot Slow Cooker pot.
Place the massaman paste, garlic and a little of the coconut milk into a small bowl, mix to combine, add in the rest of the coconut milk along with the Thai fish sauce and stir.
Place the rest of the ingredients, apart from the lime juice into the Crock-Pot Slow Cooker, pour over the coconut milk mixture and stir well.
Cook for approx 7-8 hours on low until the beef is tender. Stir in the lime juice. Serve with some jasmine rice, sprinkle with chopped peanuts and coriander.