Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 24

I’m a real fan of Thai food and this curry is no exception. It’s simple to make and has tons of rich, coconut flavour. This recipe is based on a Massaman-style curry, but uses standard red Thai paste, so all the ingredients are very easy to find in your local supermarket.

 Preparation time:

 10 minutes

 Cooking time:

 2 hours

 Serves 6

 1 tbsp vegetable oil

 900g (2lb) braising steak, cut into chunks

 1 large onion, peeled and cut into chunks

 2 tbsp Thai red curry paste

 ½ x 400ml tin coconut milk, plus extra to serve

 500ml (18fl oz) beef stock

 350g (12oz) potato

 100g (4oz) baby spinach leaves

 75g (3oz) natural roasted peanuts, roughly chopped

 1–2 tbsp fish sauce, to taste

 To serve

 Cooked basmati rice

Warm the vegetable oil in a large shallow casserole dish over a high heat. Add the beef, in batches if necessary, and cook for 5 minutes, until well browned.

Add the onion and stir well. Cook for 3–4 minutes or until starting to soften and colour. Stir in the curry paste and cook for 1 minute.

Pour in the coconut milk and stock. Bring to the boil then reduce the heat to low. Cover and simmer gently for 1 hour 15 minutes, stirring a couple of times during cooking.

Peel the potato and cut into chunks. Add to the pan and simmer gently, uncovered, for a further 45 minutes until tender.

Stir in the spinach and half of the peanuts then season with fish sauce to taste. Ladle into bowls and top with a swirl of coconut milk and the remaining peanuts. Serve with cooked basmati rice.