Coriander beef curry

Cut beef into 5cm pieces.

Coarsely chop four chillies. Thinly slice remaining chillies, reserve.

Blend or process chopped chilli, ginger, garlic, fresh tomato, tomato paste, salt and 2 cups of the coriander until smooth. Reserve ½ cup of the paste; cover, then refrigerate.

Heat 1 tablespoon of the oil in a large frying pan over medium-high heat; cook beef, in batches, until browned. Transfer beef to a 4.5-litre (18-cup) slow cooker.

Add the remaining coriander paste mixture and 1 cup of the coconut cream to the slow cooker; stir to combine. (Refrigerate remaining coconut cream.) Cook, covered, on low, for 8 hours. Season to taste.

Heat remaining oil in a small frying pan; cook sliced chillies, stirring, for 2 minutes or until softened. Drizzle curry with the remaining coconut cream; top with reserved coriander paste, chilli and remaining coriander.