Thai Beef Curry
Curry paste comes in a variety of heat levels, each with a distinct flavor. For this recipe, red curry paste is used, but you can easily substitute green curry. Green curry paste, made from a number of different ingredients, including Thai basil and green chilies, is milder than red curry, so you may want to add a bit more.
- 2 Tbs. canola oil
- 1 large yellow onion, halved and thinly sliced
- 1 Tbs. finely grated fresh ginger
- 1 Tbs. Thai red curry paste
- 3 red-skinned potatoes, cut into 1/2-inch dice
- 1 can (13 1/2 fl oz.) unsweetened coconut milk
- 1 cup water
- Salt and freshly ground pepper, to taste
- 2 cups cooked, cubed beef roast (see related recipe at left)
- 4 cups packed baby spinach
- Steamed rice for serving
Prepare the vegetables
In a large saucepan over medium heat, warm the oil. Add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger and cook until fragrant, about 1 minute. Stir in the curry paste. Add the potatoes, coconut milk and water and bring to a gentle boil. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 20 minutes. Season with salt and pepper.
Finish the curry
Add the beef and spinach to the saucepan and simmer until the spinach is wilted and the beef is heated through, about 2 minutes.
Divide the rice among bowls, top with the beef curry and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).