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To the slow cooker, add the beef, chillies, lime leaves, lemongrass, curry paste, fish sauce, coconut milk, brown sugar, and chopped peanuts. Stir to combine.
Cover and cook on low for 8 hours, or high for 4 hours, until the beef is tender and falling apart. If the beef hasn’t fallen apart, continuing cooking for 1-2 hours until it has.
With about 2 hours left of cooking, add the potatoes and stir through. If the curry looks too thick, top up with a little more coconut milk.
Before serving, remove the lemongrass stalks and lime leaves.