Thai beef curry

Thai beef curry

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(17 ratings)

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Cooking time

Prep: 20 mins Cook: 8 hrs

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
541
protein
34g
carbs
10g
fat
40g
saturates
20g
fibre
0g
sugar
7g
salt
1.5g

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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Method

  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.
  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.
  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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Comments

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zempants's picture
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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!

greenjade6's picture
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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!

celinedee's picture
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The coconut milk split during cooking. Not a big hit in our household.

dannyctid's picture
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This is lovey, so simple and extremely tasty. Heartily recommend

normade's picture
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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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