Add 2 tablespoon Plain flour to 400 g Beef and mix well to coat. Once fully coated, set aside.
In a mixing bowl, add 250 ml Beef stock, 200 g Coconut cream, 100 g Massaman paste, 1 tablespoon Fish sauce, 1 teaspoon Brown sugar and the juice of 1 Lime. Mix well.
Add 200 g Potatoes, 2 Shallots and coated beef to your slow cooker.
Pour in the massaman sauce.
Cook on low for 8 hours.
Serve with Rice, Cashews and Fresh coriander (cilantro).
Notes
To add some extra spice, sprinkle some red chilli flakes over the curry before serving.
You could swap white potato for sweet potato, but it would be mushier.
Adding some cooked lentils is a great way to bulk out this curry, meaning you can use less meat but still keep the protein.
Make sure the potatoes and beef are cut to a similar size, so that it all cooks at the same rate.
Put the potatoes at the bottom of the slow cooker and everything else on top and do not stir once the sauce goes on. This keeps the potatoes at the bottom of the slow cooker. Being at the bottom they get the most heat and cook quicker, which they need as they are the hardest ingredient.