Cut the potatoes in half and place them into the slow cooker

Heat a large non-stick frying pan and brown the meat in batches until golden brown then transfer to the slow cooker

Grate the ginger and in the same pan you cooked the meat, add the masaman paste, and the grated ginger and coriander stalks

Tip in the coconut milk and bring to the boil. Season with the sugar, lime zest and fish sauce. Add the lime leaves if you are using then and then pour the liquid mixture over the meat and potatoes. Cover and cook on low for at least 8 hours.

Spoon off any excess fat from the top of the curry, add the juice from half the zested lime and add more fish sauce if needed. The curry should have a balance of sour, salty, hot and sweet without one flavour dominating. Scatter with the coriander leaves and peanuts, then serve with steamed fragrant rice and the remaining lime in wedges, for squeezing.