Thai Red Beef Mince with Coconut
Serves 4
1 onion or 3 shallots, sliced quite thinly
2 garlic cloves
2cm piece of fresh ginger
1-2 tbsp sunflower/rapeseed oil
500g lean minced beef
1 - 1 1/2 tbsps red curry paste
1/2 tbsp fish sauce
1 tbsp dark soy sauce
2-3 dried kaffir lime leaves/or powder
100ml beef stock
3 tbsp coconut cream
grated coconut * optional
A handful of spinach, washed * optional as well
chopped fresh coriander
Lime juice/lemon to taste
Pepper
Finely slice the onion/shallots and grate/mince the garlic and ginger.
Heat the oil in a large frying pan, throw in the onions and fry gently till softened. Add the mince, break it up over a high heat.
Stir in the red curry paste (if you want it hot, use 1 1/2 tbsps of paste), 1/2 tbsp fish sauce and 1 tbsp dark soy sauce.
Dissolve the beef stock and coconut cream together in a jug. Add to the mince and kaffir lime leaf powder (2 tsps). Simmer for about 6 minutes.
Still simmering, add the spinach and coriander, stir and cover with a lid for a few minutes.
Serve with brown rice.
If you haven’t got any kaffir lime leaves nor kaffir lime leaf powder, then curry leaves are a good alternative.