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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is better with homemade red curry paste, but sometimes you’ve got to use what you can get. Ingredients:
2 tablespoons sunflower oil |
1 1/2 lbs boneless beef chuck steaks, cut into 3/4 inch cubes |
3 tablespoons thai red curry paste (homemade or purchased) |
1 -2 hot thai chile, seeded and chopped |
1 1/2 cups coconut milk |
1 1/4 cups chicken stock |
12 ounces baby new potatoes |
3 cups shredded spinach leaves |
salt |
fresh ground black pepper |
chopped cilantro |
Directions:
1. Heat a wok until hot; add in the oil, then add half of the beef; stir-fry until browned, 1-2 minutes; remove with a slotted spoon and set aside.
2. Repeat with the remaining beef.
3. Add red curry paste and chilies into the wok; cook for 3 minutes, stirring.
4. Pour in the coconut milk and stock; simmer, for 5 minutes.
5. Return beef to wok, add in potatoes; cook until the potatoes are tender, 10-15 minutes.
6. Stir in the spinach; cook for 2 minutes longer.
7. Season to taste with salt and pepper; stir in cilantro and serve.
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