Thai beef curry

• 분량: SERVES 8
• 활동 시간: 20 mins
• 총 시간: 8 hours 20 minutes

재료

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 chilliest roughly chopped, deseeded if you like

2cm-piece galangal or ginger, peeled and chopped

50mI rice wine vinegar

50mI fish sauce

2 tbsp palm or light brown sugar

400g can coconut milk

2 star anise

6 kaffir lime leaves

juice 2 limes, plus wedges to serve

방향

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.

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 or until the meat is falling off the bone.

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.

노트

You can use a shop-bought paste for this curry, but this authentic Thai one really is worth the effort. This is good served with sticky Thai rice and wilted greens.