Thai beef curry

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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 lime leaves

juice 2 limes , plus wedges to serve

Method

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.

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.

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.