This warm and full of flavour dish is one of my favorite Thai style recipes.
It works particularly well for an evening dinner with friends when it is very cold and dark outside 👌
Ingredients (serves 4)
- 600-800 gr of good quality diced beef
- 300 gr of chestnut mushrooms raughly chopped
- 1 can of coconut milk
- 2-3 garlic cloves finely chopped
- 1-2 tablespoon of red Thai Curry Paste (2 if you like it really hot…)
- 1 tablespoon of fish sauce
- 1 tablespoon of coconut oil
- A small bunch of coriander, roughly chopped
Add the coconut oil, the garlic and the curry paste to a deep non-stick pan.
Cook for a couple of minutes until the paste is well mixed and the pan very hot.
Then add the meat and stir well until the meat has browned and absorbed some of the paste.
The next step is to add the mushrooms and cook for further 10 minutes.
Once some of the water that is normally released by the mushrooms has been absorbed, add the coconut milk and the fish sauce.
Mix well and cook on a low heat with the lid on for approx 1 and half hour.
Stir the curry occasionally and cook until the coconut milk is almost all absorbed.
The meat should be tender enough to melt in your mouth 👍
Garnish with the coriander, serve and enjoy!
Last time I cooked this dish I had it with some sautéed spinach leaves, which I think worked beautifully well. I sometimes like having it with cauliflower rice instead.