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Nutrition: per serving

  • kcal541
  • fat40g
  • saturates20g
  • carbs10g
  • sugars7g
  • fibre0g
  • protein34g
  • salt1.5g
    low

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.

Recipe from Good Food magazine, March 2012

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Comments, questions and tips (39)

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Overall rating

A star rating of 4.2 out of 5.36 ratings

bridge909

Made this tonight and it was amazing! I took the other comments on board so added coconut milk 40mins before the end of the cooking time. Without the coconut milk there isn't enough liquid for the slow cook so I added a cup of water to the paste then removed and reduced the sauce at the end. The…

liamsmith65k13HMntzm

Dear Lucy Netherton, I love your Thai beef curry recipe, This dish looks like a work of art. Don't miss out on the chance to upload your recipe to KHAL and get valuable tips.

https://khal.com/#/recipe/alexisknibbs1/mince-beef-curry

lynnadelethomasQJwHTd9h

question

If I cook this in a oven how long do you think I should cook it? What temperature?

Michelle Bracher avatar

Michelle Bracher

A star rating of 4 out of 5.

2 tablespoons of fish sauce is plenty. You can always add more later. I also don't add the coconut milk until about 40 minutes before I'm ready to serve the food. That way it doesn't split and doesn't on reheating either.

Kevin Pearce 1 avatar

Kevin Pearce 1

My wife, who's from Thailand, took a look at this and rolled her eyes. Sorry! Thai cooking is quick, in a wok, or on a BBQ. Slow cooker? I don't think so. There isn't time. Thais tend not to eat beef and if they do, it's in small quantities as it's expensive compared to pork and chicken. The beef…

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