Slow-cooked thai Beef Curry

SERVES 4

PREP 5 MINS

COOK 3-6 HOURS (DEPENDING ON SLOW COOKER SETTING) 600g (1lb 5oz) beef brisket, cut into chunks

2-3tbsp Thai green curry paste 115g (4oz) frozen chopped onions

2tsp frozen chopped garlic 350g (12oz) frozen sliced peppers

1 x 400ml tin of coconut milk 4tbsp soy sauce

on the day

220g (8oz) green beans, trimmed

2tbsp frozen chopped coriander

Juice of 1 lime to serve

Cooked jasmine rice

Put the beef, curry paste, onions, garlic, peppers, coconut milk and soy sauce in the slow cooker and stir to combine. Turn on the slow cooker and leave to cook for 3 hours on high, or 6 hours on low. Add the green beans, coriander and lime juice 30 minutes before the end of the cooking time. Serve hot with jasmine rice alongside.

Freeze ahead

Put the uncooked beef, curry paste, onions, garlic, peppers, coconut milk and soy sauce in a large, labelled freezer bag and freeze flat for up to 3 months. Remove the bag from the freezer and defrost in the fridge, ideally overnight. Tip the ingredients into the slow cooker and cook and serve as above.