Slow cooker red curry beef pot roast

Season the beef with salt and pepper on both sides and brown well on high heat in a few teaspoons of vegetable oil; turn off the heat and set it in the slow cooker on a chopped onion.

In the still-hot pan, rub a big spoon of red curry paste with cumin and coriander into the oil to wake it up.

Add the chicken stock and turn the heat to high; stir in the coconut milk, diced tomatoes, fish sauce, brown sugar, minced garlic, tomato paste, sliced ginger and lime juice.

Bring to a boil and pour over the roast; add a couple of bay leaves.

Cover and cook on low seven or eight hours, or quicker on high, until fork tender.

Remove the meat, leaving the rest in the cooker, and skim some fat off with a ladle.

Add halved new potatoes and the bok choy, poked down into the broth, with a splash of water if needed; cover and cook on high until the potatoes test tender with a knife.

Stir in a teaspoon of cornstarch dissolved in a tablespoon of cold water to thicken the broth very slightly.

Cut the meat into large chunks, return it, cover and heat through 10 or 15 minutes.

Taste for seasoning and serve topped with chopped roasted peanuts and cilantro.