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Thai beef curry

Thai beef curry

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A star rating of 4 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal541
fat40g
saturates20g
carbs10g
sugars7g
fibre0g
protein34g
low insalt1.5g
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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 lime leaves
  • juice 2 limes , plus wedges to serve

Method

  • 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.

Goes well with

Recipe from Good Food magazine, March 2012

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Overall rating

A star rating of 4 out of 5.33 ratings
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