• 2 potatoes, cut into large chunks
  • 1 small onion, coarsely chopped
  • 50g butter
  • 575g beef stewing steak
  • 3 cloves garlic, minced
  • 1 (400g) tin coconut milk
  • 4 tablespoons peanut butter
  • 3 tablespoons curry powder
  • 3 tablespoons Thai fish sauce
  • 3 tablespoons brown soft sugar
  • 500ml beef stock
  • 75g unsalted, dry-roasted peanuts



  1. Place the potatoes and onion in a slow cooker.
  2. 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 dripping in the pan.
  3. Return the pan to the medium-high heat. Stir the coconut milk, peanut butter and curry powder into the reserved beef dripping; 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.
  4. Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.