Ingredients
- 1 tbsp red curry paste
- 1 tbsp grated palm sugar
- 1 tbsp fish sauce
- 1 garlic clove, crushed
- 1 kaffir lime leaf, finely sliced
- 1 kg beef chuck steak, cut into 2-cm cubes
- 2 tbsp vegetable oil
- 150 g or 1 medium brown onion, finely sliced
- 125 ml beef or vegetable stock
- 250 ml coconut cream
- 200 g red capsicum, sliced
- 1 bunch of English spinach, washed, trimmed
- 2 tbsp Asian fried shallots (optional)
- Steamed jasmine rice, to serve
Instructions
- Combine the paste, sugar, sauce, garlic and lime leaf in a large bowl. Add the beef and toss to coat. Stand for 30 minutes.Â
- Heat the oil in a large heavy-based saucepan over a high heat. Cook the beef in batches, until well browned all over; remove from pan.Â
- Add the onion; cook, stirring, for 2 minutes or until softened. Return the beef to the pan with the stock. Reduce the heat and simmer, covered, for 1 hour or until tender. Add the coconut cream and simmer, uncovered until it has thickened into a creamy sauce. Â
- Just before serving, add the capsicum and spinach and cook for an additional minute or until wilted. Season to taste with sea salt and freshly ground black pepper.
- Scatter with the shallots and serve with steamed jasmine rice.Â