One of the reasons I like making this fragrant, soup-like Thai curry is that it really is a complete meal-in-a-pot. It contains potatoes, so I don’t even have to think about cooking any rice.
Put the potatoes in the slow cooker, then add the beef, shallots and green beans.
Dissolve the curry paste in the stock, then pour it over the beef and vegetables. Pour over the coconut milk, add the lime leaf, season with salt and pepper and stir. The beef and vegetables will not be completely covered with liquid.
Cover the cooker with the lid and cook on LOW for 8 hours until