Trim meat of excess fat and sinew and cut into 2-3cm cubes.
Heat the oil in a heavy-based pot and fry the onion until brown.
Add the meat, season and continue to brown all over.
Add curry paste, heat through until fragrant. Add half the coconut cream, lower the heat and cook gently for about 5 minutes.
Put the potatoes on the bottom of the slow cooker.
Pour the mix on top of the potatoes.
Add the water, remaining coconut cream, cinnamon and bay leaves and cook on LOW, covered, for 8 hours.
In the last hour, season to taste with fish sauce, palm sugar and tamarind paste. (I like to add a few handfuls of peanuts, too).
Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	629.96 Kcal (2638 kJ)
Calories from fat	370.91 Kcal
		% Daily Value*
Total Fat	41.21g	63%
Cholesterol	67.5mg	23%
Sodium	2509.67mg	105%
Potassium	518.68mg	11%
Total Carbs	41.58g	14%
Sugars	33.12g	132%
Dietary Fiber	4.81g	19%
Protein	22.41g	45%
Vitamin C	36.5mg	61%
Iron	2.8mg	16%
Calcium	28.5mg	3%

Amount Per 100 g
Calories	218.05 Kcal (913 kJ)
Calories from fat	128.38 Kcal
		% Daily Value*
Total Fat	14.26g	63%
Cholesterol	23.36mg	23%
Sodium	868.67mg	105%
Potassium	179.53mg	11%
Total Carbs	14.39g	14%
Sugars	11.46g	132%
Dietary Fiber	1.66g	19%
Protein	7.76g	45%
Vitamin C	12.6mg	61%
Iron	1mg	16%
Calcium	9.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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