Step 1

Heat half the oil in a large frying pan over medium-high heat. Add half the beef. Cook, turning, for 5 mins or until brown all over. Transfer to a slow cooker. Repeat with the remaining oil and beef.

Step 2

Add the curry paste to the pan and cook for 30 secs or until aromatic. Add the coconut milk and bring to a simmer. Pour over the beef in the slow cooker. Stir in potato, onion and lime leaves.

Step 3

Cover and cook for 4 hours on high (or 6 hours on low) or until the beef is very tender. Add the fish sauce, lime juice and sugar and stir to combine.

Step 4

Divide the curry and rice among serving bowls. Serve with steamed Asian greens, coriander leaves, roasted peanuts, lime halves and finely shredded kaffir lime leaves