• 2 tbsp sunflower oil
  • 900 g diced braising beef
  • 3 onions, sliced
  • 4 cm piece ginger, peeled & grated
  • 2 cloves garlic, crushed
  • 1 1/2 tbsp red Thai curry paste (or less if you like it cooler)
  • 1/2 red chilli, deseeded & diced
  • 2 tbsp tomato puree
  • 2 x 400 g coconut milk
  • 2 tbsp honey
  • 300 g peeled sweet potato, cut into 2cm cubes
  • 12 g baby spinach


  1. Pre-heat the oven to 140F.
  2. Heat a casserole pan on the hob. Add 2 tbsp of oil.
  3. Brown the beef in two batches until browned, set aside.
  4. Add the remaining oil to the pan with the onions, ginger, garlic and chili.
  5. Fry for 2 – 3 minutes, then add the tomato puree and Thai paste. Fry for 30 seconds.
  6. Return the beef to the pan with the coconut milk, honey and seasoning.
  7. Bring up to the boil, cover and transfer to the oven for 1 – ¼ hours or until nearly tender.
  8. Put the pan back on to the hob.
  9. Add the potatoes, bring up to the boil, cover and put back into the oven for another 20-25 minutes until the beef is tender and the potato is cooked through.
  10. Add the spinach, stir to wilt.
  11. Serve with rice.
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