Thai beef curry
- Preparation and cooking time
- Serves 8
- 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
- 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.