Thai Massaman Beef Curry II

I already have a recipe on here for Massaman, which I love, but I wanted to try this new recipe- it uses a different method and a few different ingredients.  I love them both.  I was able to sear the beef in this recipe and stick everything in the crockpot for a few hours.  The beef got super tender and the delicious juices didn't evaporate (something that's happened to me using my other recipe).  I just made some rice in my rice cooker before we ate, and dinner was super easy.  (Note: Made this again 2/23 with no searing, just dumping everything in, and it was just fine. I wouldn't bother searing next time.) 

This summer in the States, my son ordered Massaman at a Thai restaurant and it was the envy of the table.  Lol.  It was SO good!  So of course I had to make it at home, again.

Thai Massaman Beef Curry
adapted from Taste (Australia)

1 tablespoon oil
1 brown (yellow) onion, cut into large wedges
1/3 cup (100g) massaman curry paste
1/2kg (about 1 lb) beef (a tougher cut like round steak) cut into 5cm pieces OR use stir-fry steak
1 garlic clove, crushed
1 tablespoon finely grated ginger or ginger paste (OR use ginger/garlic paste for both)
400ml can coconut milk
1/2 cup (125ml) beef stock
1 cinnamon stick
1 long red chilli, thinly sliced, optional
2 bay leaves
2 tablespoons palm sugar (or sub brown sugar)
2 tablespoons lime juice
1 tablespoon fish sauce
400g potatoes, chopped (about 1 lb)
1/3 cup (45g) roasted unsalted peanuts
Steamed jasmine rice, to serve
Coriander (cilantro) sprigs, to serve
Lime wedges, to serve

SLOW COOKER: Dump all ingredients into the crockpot, except peanuts, rice, cilantro, and lime wedges.  (Can omit the oil.)  Stir together.  Turn crockpot to LOW and cook about 6 hours, or until potatoes and meat are tender. Serve with peanuts, rice, cilantro and lime wedges. 

STOVETOP: Heat the oil in a large heavy-based pan over medium-low heat. Add the onion and cook for 5 mins. Add massaman paste and cook for 1 min or until fragrant. Add the beef and cook, stirring, for 3 mins or until browned. Add the garlic and ginger and cook for 1 min.  Add coconut milk, stock, cinnamon, chilli, bay leaves, palm sugar, lime juice, fish sauce, and potato to the pan and bring to the boil. Reduce heat to low. Cover and simmer for 1 1/2 hours or until the beef is very tender.  Add the peanuts at this point, or use later as a garnish.  Divide the steamed jasmine rice among serving bowls. Top with the curry and serve with coriander and lime wedges.

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