- In a small food processor, purée all the ingredients until smooth. Season with salt and pepper. Set aside.
- In a large skillet over medium-high heat, brown half the meat at a time in the oil. Transfer to the slow cooker.
- Add the potatoes and curry paste to the slow cooker. Toss together well. Add the broth and mix thoroughly. Cover and cook on Low for 4 hours. It can be maintained on Warm for up to 8 hours.