INGREDIENTS:

• 900 g beef stewing cubes cut in 1-inch (2.5 cm) chunks
• 2 white potatoes (about 450 g) peeled and cut in 1-inch (2.5 cm) chunks
• 1 can (400 mL) coconut milk
• 2 tablespoons all-purpose flour
• 1 red finger chili pepper thinly sliced (optional)

MASSAMAN CURRY PASTE:

• 1 tablespoon coriander seeds
• 1 teaspoon each cinnamon and ground cardamom
• 1/4 teaspoon ground cloves
• 3 shallots halved lengthwise
• 1 lemongrass outer layers discarded and thinly sliced
• 6 cloves garlic
• 1 piece fresh ginger peeled and thinly sliced
• 1 red finger chili pepper seeded
• 2 tablespoons tomato paste
• 2 tablespoons fish sauce
• 1 teaspoon packed brown sugar
• 1/2 teaspoon salt

DIRECTIONS:

1. Massaman Curry Paste: In dry small skillet, toast coriander seeds, cinnamon, cardamom and cloves over medium heat, shaking pan and stirring often, until fragrant, about 3 minutes. 
2. In food processor, purée together coriander mixture, shallots, lemongrass, garlic, ginger, chili pepper, tomato paste, fish sauce, brown sugar, salt and 1/4 cup water, scraping down side, until thick paste forms, about 3 minutes.
3. (Makeahead: Refrigerate in airtight container for up to 24 hours.) 
4. In slow cooker, combine beef, potatoes, coconut milk and curry paste. Cover and cook on low until beef is tender, 7 to 8 hours. 
5. Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Sprinkle with chili pepper (if using).