In this recipe, a homemade Thai green curry paste is cooked down with beef and coconut milk until creamy. Make it in the morning and you'll have a delicious dinner ready when you get home from work.
- 1 tbsp. groundnut oil
- 1kg beef brisket, chopped into chunks
- Small handful fresh coriander, chopped
- 1 lemongrass stalk, chopped
- 2 garlic cloves, chopped
- 1 green chilli, chopped, seeds removed
- 1 tsp. minced ginger
- 25ml rice wine vinegar
- 25ml fish sauce
- 1 tbsp. palm sugar or brown sugar
- 400g tin coconut milk
- 1 star anise
- 3 kaffir lime lines
- Juice of 1 lime
Heat half the oil in a large pan and brown the beef in batches. Set to one side.
Whiz half of the coriander with the lemongrass, garlic, chilli and ginger and the rest of the oil in a blender to create a paste.
Turn the slow cooker up to high and add the paste. Heat, stirring, for 2-3 minutes. Add the beef and any juices, along with the rice wine vinegar, fish sauce, sugar, coconut milk, star anise and lime leaves. Cover and cook on low for 8 hours or until the beef is very tender.
To serve, stir in the coriander and fresh lime juice.