Thai beef curry

Lets go make the Thai beef curry

Ingredients

• 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 chillies, roughly chopped, deseeded if you like
• 2cm-piece galangal or 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 kaffir lime leaves
• juice 2 limes, plus wedges to serve

Method

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 hrs, 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.