Name: Thai beef curry
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8
Cuisine: Thai
Ingredients: 2-3 tbsp groundnut oil; 2kg beef short ribs (bone-in ribs left whole), or brisket, cut into large chunks; large bunch coriander; 2 lemongrass stalks, 1 bashed, 1 roughly chopped; 3 garlic cloves chopped; 1-2 green chillies roughly chopped, deseeded if you like; 2cm-piece galangal or ginger, peeled and chopped; 50ml rice wine vinegar; 50ml fish sauce; 2 tbsp palm or light brown sugar; 400g can coconut milk; 2 star anise; 6 lime leaves; juice 2 limes plus wedges to serve

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Thai beef curry

Thai beef curry

Lucy Netherton

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Serves 8

Easy

Prep: 20 mins

Cook: 8 hrs

A star rating of 4.2 out of 5.38 ratingsRate

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A spicy, authentic Thai green curry for your slow cooker that's ideal for taking the last-minute stress out of entertaining

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2-3 tbsp groundnut oil
2kg beef

short ribs (bone-in ribs left whole), or brisket, cut into large chunks
large bunch coriander
2 lemongrass

stalks, 1 bashed, 1 roughly chopped
3 garlic cloves

chopped
1-2 green chillies

roughly chopped, deseeded if you like
2cm-piece galangal

or ginger, peeled and chopped
50ml rice wine vinegar
50ml fish sauce
2 tbsp palm or light brown sugar
400g can coconut milk
2 star anise
6 lime leaves
juice 2 limes

plus wedges to serve

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Nutrition: per serving

kcal541
fat40g
saturates20g
carbs10g
sugars7g
fibre0g
protein34g
salt1.5g

low

Method

step 1

Heat a little of the oil in a large pan and brown the beef in batches, removing to a plate after, reserving any juices. If your slow cooker has a browning function, use this instead. Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies and galangal with the rest of the oil until you have a rough paste.
step 2

Turn the slow cooker to High. Heat the paste for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice. Turn slow cooker to Low and cook for 8 hrs, or until the meat is falling off the bone.
step 3

If using beef ribs, remove bones from the beef, then shred the meat with 2 forks. If the sauce is too thin, strain it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar.

Recipe from Good Food magazine, March 2012

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A star rating of 4.2 out of 5.38 ratings

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