Ingredients1.2kg beef chuck steak, oyster blade or brisket, diced into large pieces2 large red chillies, roughly chopped6 makrut lime leaves, lightly smashed2 lemongrass stalks, lightly smashed2-3 tbsp good-quality red curry paste⅓ cup fish sauce600ml canned coconut milk2 tbsp brown sugar¾ cup peanuts, roughly chopped280g (about 2 cups) pumpkin, cut into 3cm pieces3 cups green beans, chopped (frozen are fine)TO SERVEsteamed brown ricefresh coriander leavesextra chilli, slicedlime wedgesMethodStep 1Set your slow cooker to high.Step 2Place the beef, chillies, makrut lime leaves, lemongrass, curry paste, fish sauce, coconut milk, brown sugar and peanuts into the slow cooker. Stir everything together well.Step 3Cover with the lid and cook for 6-7 hours until the beef is becoming tender.Step 4Add the pumpkin during the final hour of cooking and stir through gently. Add the green beans during the final 15 minutes.Step 5Continue cooking until the beef is falling apart and the vegetables are tender. If needed, cook slightly longer depending on your slow cooker.Step 6Serve spooned over brown rice with fresh coriander leaves, extra chilli and lime wedges on the side.