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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dannyctid

  02 March 2012

  dannyctid rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• celine

  11 March 2012

  celine rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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 :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Catie

  18 March 2013

  Catie commented on this recipe

  Would this work with beef cheeks?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1977653/

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.