AUDIO

Method:

A fragrant and filling southern Thai dish with peanuts and potatoes - a delicious alternative to Thai green curry.

Serves four people, just vary the amounts to suit your circumstances. Allow up to 35 minutes for preparation, cooking time is eight hours so prepare this in the morning.

1. Place the potatoes in the slow cooker. Heat a large non-stick frying pan and brown the meat in batches until golden brown, then transferring to the slow cooker. Heat the frying pan first then add the meat, fry for 3 minutes then turn the meat with a spatula. Fry for another 3 minutes. There’s no need to add any oil to the pan as the meat is fatty enough. If you cannot get new potatoes then chop them into quarters and boil until they start to soften.

2. Add the massaman paste, coriander stalks and ginger to the frying pan, then fry for a few minutes until fragrant.

3. Tip the coconut milk into the slow cooker. Season with the sugar, lime zest and fish sauce, add the lime leaves if using. Cover with the lid and cook on low for 8 hours until very tender.

4.Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing.