Thai Massaman Curry with Beef and Potatoes

Steps

1. Peel and chop the potatoes into generous bite-size pieces.
2. Roughly chop a medium-sized brown onion.
3. Season the chuck steak on both sides with salt and pepper, trimming any excess fat if needed. Roughly chop the steak into 0.5 cm cubes.
4. Heat two tablespoons of vegetable oil over high heat in a pan.
5. Add the beef to the hot oil and brown both sides until you have a nice crust (you may need to do this in batches). Transfer the browned beef onto a plate.
6. Remove some oil from the same pan. Add three minced garlic cloves and fry for one minute over medium-high heat.
7. Add the chopped onions and cook briefly.
8. Add the entire can of curry paste (114 g) to the pan and cook for 2 minutes, stirring frequently.
9. Add a cinnamon stick and star anise to the mixture.
10. Pour in one can of coconut milk and stir until the curry paste has mixed in nicely.
11. Stir in the palm sugar until it dissolves.
12. Remove from heat. Transfer the browned beef, potatoes, onion, garlic, curry sauce, coconut milk, tamarind paste (1 tablespoon), and fish sauce (1 tablespoon) into a rice cooker.
13. Give all ingredients a nice stir to combine them together.
14. Select the slow cook option on the rice cooker and set it for one hour.
15. After the first hour, check the curry. If the beef is not yet tender, set the slow cooker for another hour until both the beef and potatoes are beautifully tender.
16. Taste the finished curry and adjust seasoning with salt, pepper, or a squeeze of fresh lime juice if needed.