To Make:

In the slow cooker put:

600 to 800 grams of chuck steak (no need to chop first)

2 tins of coconut cream + 2 tins of water

2 diced onions

lots and lots of diced garlic

Allow to cook for 8+ hours or until the meat is soft and pulls apart easily.

Add the satay flavour and veges:

Fresh grated ginger if you have it
1 tsp shrimp paste
3 tsp dried cumin
2 tsp dried ginger
3 tsp smoked paprika
1/2 tsp pepper
Chilli (optional)

3 tsps tamari

2 tsps of lemon juice
dash of peanut oil.

2 tsps molasses sugar
2 cups of peanut butter
1/2 cup roasted half whizzed peanuts

Stir well.

If you are short on time use 1 bag of frozen veggies, otherwise dice and chop any vegetables of your choice, I used capsicum, kale, eggplant and courgette.

Allow to cook in the slow cooker for another 1 to 2 hours or until veges are cooked. If you want to speed up the process, transfer all the ingredients from the slow cooker to a pot and allow to boil on the stove.

Serves 10+