Slow cooked Thai beef red curry

I am loving my curries lately, have been making them every week! and whats not to like? all the amazing herbs and spices, the flavor...so yummy!
I made extra rice to make fried rice for another meal and also made some vanilla and honey rice pudding


serve 4-6
Ingredients


1.5 tsp coriander seeds/ 1 tsp cumin seeds, dry fry in a pan to toast
1.5 tbsp ginger or galangal
1 tbsp fresh turmeric
4-5 cloves of garlic
¼ tsp white pepper
5 lime leaves or the zest of one lime, you can get lime leaves in the herb section at the supermarket
1 stem lemongrass, white part only, you can get this in the herb section at the supermarket
1-2 tsp shrimp paste, dry toasted a little in a pan until fragrant
1 red capsicum, if you do chilli you can use some red chilli in there too. You can also use green or yellow capsicum.

Method
Blend up everything to make a smooth paste. Add a little oil if you need to.
To a slow cooker add 600-800g chunky dice beef suitable for slow cooking, such as gravy beef or chuck. Add 1 x 270ml can coconut cream and 1 cup of water or broth. Add ½ pack of Thai basil leaves (you can get these in the herb section at the supermarket) Put on low for the day. When ready to serve balance the flavours by adding some fish sauce, some palm or coconut sugar and a squeeze of lime or lemon juice.
For the garnish in a small pot put some oil in the bottom, when hot throw in the rest of your Thai basil leaves and some sliced chilli. They will sizzle. After a few seconds take out and set aside, your basil will be crispy. Then put in some finely sliced strips of chilli and ginger and fry them off also.