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Slow Cooked Thai Beef Curry

I was walking through an office at lunchtime, and was stunned by the smell coming from the microwave where someone was reheating their lunch. It turned out to be a slow cooked beef Thai curry, and the smell of lemongrass and coriander was mouth watering. We've adapted a recipe we found on the interweb (BBC Good Food) and were blown away by the results (we served it with some Sesame pak choi). This is a real set and forget dish.

Serves 8 (preparation time: 20 minutes, cooking time: 8 hours)


Heat a little oil in the large pan and brown the beef in batches, removing to a plate after each batch, 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/ginger 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 hours, 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, then straing it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar.

Serve with rice and your favourite thai inspired vegetable dish.

Ingredients

2-3 tbsp oil

2kg beef spare ribs, brisket, chuck steak or a rolled roast

Large bunch coriander

2 lemongrass stalks, 1 bashed, 1 roughly chopped

3 garlic cloves, chopped

1-2 red chillies, roughly chopped, deseeded if you like

2cm piece galangal or ginger, peeled and chopped

50ml rice wine vinegar

50ml fish sauce

2tbsp palm or light brown sugar

400g can coconut milk

2 star anise

6 kaffir lime leaves

juice 2 limes, plus wedges to serve