A spicy, authentic Thai green curry for your slow cooker that’s ideal for taking the last-minute stress out of entertaining
Prep:20 mins
Serves 8
2-3 tbsp groundnut oil2kg beef short ribs (bone-in ribs left whole), or brisket, cut into large chunkslarge bunch coriander2 lemongrass stalks, 1 bashed, 1 roughly chopped3 garlic cloves, chopped1-2 green chillies, roughly chopped, deseeded if you like2cm-piece galangal or ginger, peeled and chopped50ml rice wine vinegar50ml fish sauce2 tbsp palm or light brown sugar400g can coconut milk2 star anise6 lime leavesjuice 2 limes, plus wedges to serve
STEP 1Heat 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 2Turn 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 3If 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.
