Red Thai Curry-One for the Family

This recipe was originally planned for the slow cooker but I slow cooked it in the oven instead ...I’m not fond of just throwing everything into the slow cooker

It may take a little longer in Prep time but the flavour improves with that extra care and attention

I doubled the recipe

That fed 6 people with leftovers for lunch the next day

These quantities will feed 4

500 g Stewing beef cut into 1 inch/2.5 cms cubes

2 tbs rice bran oil

2 potatoes peeled and diced 

2 Kumera peeled and diced 

1 onion peeled and diced

1 red or yellow capsicum

400 ml coconut cream

1/2 cup Beef Stock, I used Simon Gault's Beef stock in a tube

1 tbs fresh ginger finely chopped

3 cloves of garlic, peeled and crushed

3 tbs Red Thai Curry Paste

1 tbs fish sauce

2 tbs brown sugar

1 tbs cornflour

1 tbs lemon juice
1 bag Baby Spinach

In a large pan add rice Bran oil heat to medium heat

Add the beef and sauce till brown
Don't overcrowd the pan, do it in batches
Remove and set aside

Meanwhile Chop the onions and garlic finely

add to pan
sauce till soft
The add the ginger stir and cook another couple of minutes
Throw in the potato, kumera, and capsicum

Empty throw contents of the curry paste in and sauté another 2-3 minutes

its now time to add the beef in and the coconut cream

Stir and add the stock. bring to thew boil and simmer for about 2 hours on a very low heat

So when it is cooked, add the baby spinach, a good squeeze of lemon juice and serve 
We had it over rice

It is excellent the next day and as everything tastes better on toast

This was my lunch
Absolutely delicious