Thai Beef Curry
Prepare your meat by trimming the excess fat off and cutting the beef into 1 ½ inch cubes. Season the meat with salt and pepper.
Heat up vegetable oil in a large heavy bottom pan over medium-high heat. Sear the beef chunks until well golden brown and transfer to 4.5-quart slow cooker.
Add chopped potatoes, carrots. Saute onion until softened and add red curry paste and garlic. Transfer to slow cooker.
Add spices, broth, lime juice, coconut milk, cinnamon stick, a handful of cilantro leaves to the slow cooker. If using kaffir leaves, add them now.
Cook on LOW for 8 hours or HIGH 4 hours. After that taste for seasoning and add more salt/pepper if necessary.
Top with green beans and cook on HIGH for another 15 minutes or LOW for 30 minutes. Taste for seasoning again.
Garnish Massaman Beef Curry with plenty of fresh herbs such as cilantro, mint, parsley, lime wedges, more crushed red chili flakes, peanuts. Serve as it is with bread, grains, rice.
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