Green curry beef ribs

SERVES 6 PREP TIME 10 MINUTES COOK TIME 9 HOURS 15 MINUTES

1 tablespoon olive oil

6 (3kg) beef ribs, halved

3 eschalots (75g), sliced thinly

2 cloves garlic, chopped finely 2 tablespoons freshly grated ginger 1 stalk lemongrass, white part only, chopped finely

½ cup (150g) green curry paste

2 x 400ml cans coconut cream 1 tablespoon brown sugar

4 baby buk choy (600g), halved or quartered

175g broccolini, trimmed mint leaves and lime wedges, to serve

1 Preheat a 6-litre (24-cup) slow cooker on low.

2 Meanwhile, heat oil in a large frying pan over high heat. Cook rib pieces on both sides for 5 minutes or until browned; transfer to cooker.

3 Add eschalots, garlic, ginger and lemongrass to frying pan; cook, stirring, for 1 minute or until fragrant. Add curry paste; stir for 1 minute. Add coconut cream and sugar; stir until well combined. Pour mixture over ribs in the cooker. Cook, covered, on low for 9 hours or until meat is tender.

4 Place the buk choy and broccolini over ribs in cooker; cook, covered, on low for 12 minutes or until tender.

5 Serve ribs with vegetables, mint and lime wedges.

Suitable to freeze