3 Tbsp Thai curry paste (I used mild)
1 tsp grated fresh ginger
1 1/2 lbs chuck or cross rib roast, cut into bite-size cubes
2 Tbsp brown sugar
3 Tbsp fish sauce
3 Tbsp Worcestershire sauce
1/3 cup peanut butter
3 Russet potatoes, peeled and cubed into fairly large chunks
1 (13.5 oz) can coconut milk
1 fresh lime, juiced (about 2-3 Tbsp)
2 Tbsp quick-cooking tapioca
Garnish with peanuts and cilantro, if desired
1. Place cubed potatoes in the bottom of the slow cooker.
2. In a medium bowl, combine curry paste, ginger, brown sugar, fish sauce, Worcestershire sauce, coconut milk, and tapioca. Whisk until it is smooth. Pour over the potatoes in the slow cooker.
3. Place cubed beef in the slow cooker and press to submerge in the liquid.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until potatoes are soft and beef is tender. Stir in the lime juice and peanut butter. Top with peanuts and cilantro, if desired and serve over rice.