Ingredients
- 1 tbsp. red curry paste1 tbsp grated palm sugar1 tbsp fish sauce1 clove garlic, crushed1 lime kefir leaf, cut into thin strips1 kg beef chuck steak, cut into 2 cm cubes2 tbsp. vegetable oil20 g vegetable oil150 g or 1 medium brown onion, quartered125 ml beef or vegetable stock250 ml coconut cream200 g red pepper, sliced1 bunch English spinach, washed and trimmed2 tbsp Asian fried shallots (optional)Cooked Jasmine rice, to serve
Instructions
- Put the red curry paste, sugar, fish sauce, garlic and lime leaf and mix for 20 seconds on speed 8.
- In a large bowl add the beef and the mixture and stir to coat. Let stand for 30 minutes.
- Heat the oil in a large, heavy-bottomed saucepan over high heat. Cook beef in batches until browned on all sides.
- Put the oil and onion quarters in the mixing bowl and mix for 5 seconds on speed 5.
- Cook the onions for 3 min / 120°C / Speed 1.
- Add the beef stock and coconut milk and cook for 20 min / 100°C / reverse the knives / speed 1.
- Add the pepper and spinach and cook for a further minute or until wilted. Season to taste with salt and freshly ground black pepper.
- Cook for a little longer if necessary.
- Sprinkle with shallots and serve with steamed jasmine rice.
