Easy Mild Thai Beef Curry

"A lighter milder Thai beef curry made using light coconut milk."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
2hrs 15mins
Ingredients:
7
Serves:
4
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ingredients

  • 500 g diced beef (I use topside or rump steak in NZ)
  • 1 onion (diced)
  • 29.58 ml mussaman curry paste (or your favourite curry flavour)
  • 29.58 ml oil
  • 500 g potatoes (diced)
  • 270 ml light coconut milk
  • 50-100 g baby spinach leaves (I use frozen chopped spinach up to about 200g)
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directions

  • Coat beef with a tablespoon of the oil.
  • Heat a heavy based pan over medium - high heat and brown the beef in batches until all is browned and set aside.
  • Add remaining oil to pan and cook onion until softened.
  • Add in the curry paste.
  • Add the beef back to pan and pour in the coconut milk and add the diced potatoes.
  • Bring to a boil, cover, and then either turn to low and simmer for approx 2hrs OR place pan in oven OR transfer to a lidded casserole dish and cook for 2 hours in a 350'F oven until the meat is tender.
  • Stir in the spinach and heat through just before serving.
  • Serve with steamed rice or some slices of crusty bread.

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Reviews

  1. This was lovely. We enjoyed this curry very much Jen. I used Thai red curry as it is my favorite. The potatoes and coconut milk create a wonderful, creamy, spicy sauce that is further enhanced by the beef. I will be making this again often. Into my keeper box this goes. Thanks for sharing.
     
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