Thai beef curry

Prep: 20 mins Cook: 8 hrs


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

  • Freezable

Nutrition: per serving

  • kcal541
  • fat40g
  • saturates20g
  • carbs10g
  • sugars7g
  • fibre0g
  • protein34g
  • salt1.5g
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  • 2-3 tbsp groundnut oil
  • 2kg beef short ribs (bone-in ribs left whole), or brisket, cut into large chunks



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • large bunch coriander
  • 2 lemongrass stalks, 1 bashed, 1 roughly chopped
  • 3 garlic clove, 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
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 tbsp palm or light brown sugar
  • 400g can coconut milk
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 6 kaffir lime leaf
  • juice 2 limes, plus wedges to serve



    The same shape, but smaller than…


  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.

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Comments (31)

rheahardy's picture

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.

kiwihomechef's picture

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!

heaneye's picture

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.

juderussell's picture

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!

vcrovato's picture

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 :)

thecherub's picture

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!?

zempants's picture

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

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

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

dannyctid's picture

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

normade's picture

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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