THAI BEEF CURRY

Thai beef curry image

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

Provided by Lucy Netherton

Time 8h20m

Number Of Ingredients 14

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 541 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Protein 34 grams protein, Sodium 1.5 milligram of sodium