Sticky coconut rice, mango & passion fruit
With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal
Thai beef curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 2-3 tbsp groundnut oil
- 2kg beefshort ribs (bone-in ribs left whole), or brisket, cut into large chunks
- large bunch coriander
- 2 lemongrassstalks, 1 bashed, 1 roughly chopped
- 3 garlic cloveschopped
- 1-2 green chilliesroughly chopped, deseeded if you like
- 2cm-piece galangalor 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 limesplus wedges to serve
Nutrition: per serving
- kcal541
- fat40g
- saturates20g
- carbs10g
- sugars7g
- fibre0g
- protein34g
- salt1.5glow
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.
