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Export 10 ingredients for grocery delivery
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
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