Thai beef curry

Latest comments and suggestions

• Norma

  02 March 2012

  Norma rated and commented on this recipe

  

  I made this using green Thai curry paste as my husband "lost" the lemongrass whilst shopping! I doubled up on ingredients and I used brisket. Tasted wonderful! It's in the freezer and will be going with me to Spain next week where I will be feeding "the team" (8 of them) from my motorhome! I will let you know the "team's" verdict!

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• dannyctid

  02 March 2012

  dannyctid rated and commented on this recipe

  

  This is lovey, so simple and extremely tasty. Heartily recommend

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• celine

  11 March 2012

  celine rated and commented on this recipe

  

  The coconut milk split during cooking. Not a big hit in our household.

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• Suezette

  13 March 2012

  Suezette rated and commented on this recipe

  

  I didn't have any rice wine vinegar but improvised and used 2 tbsp of lime juice instead - what I'd usually use in a Thai green curry. I agree with Celine that the coconut milk separated out, but I found this was rectified by using a balloon whisk on the sauce just before serving. The curry was absolutely devine and will definitely be made again and again!

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• Zem

  26 April 2012

  Zem rated and commented on this recipe

  

  The whole family really enjoyed this meal, I was a bit worried about the coconut milk splitting so I only added it 15mins before serving up. I used about half the amount of meat with all the other ingredients so there was just enough liquid to cover it. I also used about a teaspoon of mild chilli powder rather than the chillies, so it wasn't hot and I could feed it to our 2 year old, she scoffed it down!

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• The Cherub

  14 May 2012

  The Cherub rated and commented on this recipe

  

  I followed the advice above and added the coconut milk 15 mins before serving. Overall I found the dish really a bit too intense. I love thai food, I love the freshness of it but this didnt seem fresh and vibrant at all. Bit of a shame. perhaps it doesnt need 8 hours cooking!?

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• VC

  24 May 2012

  VC commented on this recipe

  How long would I need to cook this in a pressure cooker? (I know it defeats a bit the purpose but I don't have a slow cooker and I don't really want to cook it in the oven for too long!) thank you :)

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• JudeR

  30 May 2012

  JudeR rated and commented on this recipe

  

  Made for a dinner party. Used the slow cooker and did it overnight. Beef was so tender - melt in the mouth. No sauce, but served with coconut rice and also some fresh sugarsnap peas and babycorn to add a bit of colour to the plate as it didn't look that appetizing! Tasted great though and had clear plates all round!

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• Ellen

  01 October 2012

  Ellen rated and commented on this recipe

  

  Fab! I used some of the tweaks suggested above (curry paste as I don't have time before the nursery and work run to do much) and adding the coconut milk for the last hour. I also threw in some mangetout and baby corn at the end. Really yummy.

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• KiwiCook

  10 October 2012

  KiwiCook rated and commented on this recipe

  

  Stunning recipe, restaurant quality. Didn't slow-cook it as didn't have time, so instead did in on the cook top, simmered as slowly as possible for two hours. Fabulous!

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• Emu

  14 October 2012

  Emu rated and commented on this recipe

  

  This is worthy of 5 stars but only with this adjustment at the end which rescued what looked awful and tasted too harsh for me. I cooked it exactly as it says but before adding the last coriander and lime juice I sieved the mixture and blended the juice which bought it together beautifly. I then put the blended juice on the hob and picked the beef out the sieve and added that back in. Cooked an extra 5 mins with the lime juice and coriander Tasted like thai restaurant standard.

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• Terri

  20 October 2012

  Terri commented on this recipe

  Is it really 50ml Fish sauce? That is 1/4 of the bottle. I've added two table spoons to the dish and just put it in the slow cooker. Will let you know how it goes.

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• Jening

  13 January 2013

  Jening rated and commented on this recipe

  

  this was delicious. As some of the comments below I used half the meat with this amount of sauce. Can imagine wouldn't be enough sauce otherwise. Used brisket and half fat coconut milk for the whole duration. Although it split a little, a good stir and it was completely fine. Didn't cook for 8 hours. Between 6-7 seemed plenty with lovely soft meat. The beef absorbs the flavours beautifully. Threw in some Green beans, brocolli stems and baby corn in the last half hour. Will definitely be doing this one again.

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• mazzy

  20 February 2013

  mazzy rated and commented on this recipe

  

  This was actually amazing! I made it with 500g chicken thigh fillets, and it'll serve me 4 portions, with the same amount of liquid recommended above. I really hate curries that don't have enough sauce and as some others have said, I can't imagine this much liquid being enough for 8 portions. I also put in a pile of beansprouts, a courgette and an aubergine right at the beginning, yummy!

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• vintageabbie

  23 February 2013

  vintageabbie rated and commented on this recipe

  

  Absolutely delicious, the flavours are amazing, and the beef really works with the thai flavours. I served for 2, so used the appropriate amount of beef and other ingredients, but used only half (instead of quarter) of the coconut milk and liquids, and the consistency was spot on. Yum!

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• Catie

  18 March 2013

  Catie commented on this recipe

  Would this work with beef cheeks?

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• Michelle

  03 April 2013

  Michelle commented on this recipe

  I cooked this for my husbands family and it was absolutely fab! I used brisket and put this in the oven at 160o for 2 hours instead of a slower cooker. It was so soft. I had no issues with the coconut cream splitting, however, I have to agree that 50ml of fish sauce was a bit extreme! I put in 2 tbsp, which was sufficient. Definitely recommend this recipe.

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• Chaela

  16 May 2013

  Chaela rated and commented on this recipe

  

  I have just bought a slow cooker and decided to try this dish. I followed the recipe and have to say that it was awful. Fish sauce is very strong and just a teaspoon would have been better. The coconut milk separated and the fish sauce taste was overwhelming. It looked awful and the tastes were harsh, as someone says above. Luckily I just did this for the family and not for guests. I would have been mortified to have had to serve this up as a dinner part dish. There are so many fantastic recipes out there but this isn't one of them.

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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 kaffir lime leaves
• juice 2 limes , plus wedges to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 8 hrs

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 kaffir lime leaves
• juice 2 limes , plus wedges to serve

PER SERVING

541 kcalories, protein 34g, carbohydrate 10g, fat 40 g, saturated fat 20g, fibre 0g, sugar 7g, salt 1.5 g

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