Directions

To Make

1. Add 1 tbsp of olive oil to frying pan or wok and add diced brown onion until golden brown. Once done transfer to slow cooker pot.
2. Add diced beef to pan over high heat and cool until brown on each side/medium rare. Transfer juices and beef to slow cooker pot.
3. Add curry paste to pan over medium heat. Add the organic coconut milk, palm sugar, chilli flakes, fish sauce, and stir until fragrant and starts to thicken.
4. Transfer to slow cooker with chopped carrot, kaffir lime leaves, and lemongrass. Mix, set to low heat and cover.
5. After 4 hours have passed, gently mix through the curry once more and add the sweet potato.
6. Check and taste the dish is to your liking after 5 hours of slow cooking. If beef breaks apart and the sweet potato is nice and soft, take off heat and serve.
7. Garnish with fresh chilli, lemongrass and chopped coriander. Enjoy!