Beef: Dice beef into 3cm chunks. Season with 2 tsp salt and 2 tsp pepper. Bring a large pan to high heat and add 2 tbs canola oil. Sear the beef chunks for 5-6 minutes to brown all sides. Remove from the heat.

Slow cooker: Add seared beef to the slow cooker. Add 1 x 400ml can of coconut cream, ½ cup beef stock, 1 tbs fish sauce, 1 tbs sugar, 3 tbs red curry paste and 1 onion, quartered. Turn the slow cooker on low and cook for 8 hours

Rice: When the meat has 30 minutes left, cook 1 cup of rice.

Finish off: In the final minutes of cooking time, chop the ends of the green beans and bok choy off, and add to the curry. Serve by plating up rice, curry, vegetables and finishing with fresh coriander, crushed peanuts, and fresh lemon on the side.