1) Place the meat, red chilli peppers, kaffir lime leaves, and lemongrass stalks in a 3.5lr or larger slow cooker.

2) Mix the sauce ingredients (coconut milk, fish sauce, curry paste & sugar) with a whisk until smooth, then pour over the meat. Sprinkle the peanuts on top. Cover the slow cooker, set it on low, and cook 6-8 hours.

3) 30mins before serving it is time to cook the jasmine rice and stir in the beans and bamboo shoots.

4) When ready to serve, remove the lemongrass and lime leaves, stir in the red and green capsicum, then serve over jasmine rice. Garnish with the fresh Thai basil.

TIP

Making without a slow cooker: In a big heavy-based pot, brown steak, add chilli & kaffir leaves. Pour sauce over meat top with the peanut. Bring to boil, then reduce to lowest heat and cook for 1-hour or so. The sauce will reduce much quicker than in a slow cooker, so transfer to a 100 degree (C) oven and leave to cook for 2-3 more hours, or until the beef is meltingly tender.