This flavour-packed curry is simple to prepare and very quick to cook. Ideally you only need steamed bowls of Jasmine rice to accompany this traditional curry. If you have time, do make your own curry paste. It has a delicious blend of Thai spices and herbs and tastes authentic. Any left over paste can be frozen in ice cube containers for later use.

Ingredients

• 750 grams rump steak
• 2 tblsp oil
• 2 tsp red curry paste (recipe follows)
• 750 ml coconut milk
• 2 tblsp fish sauce
• 4 kaffir lime leaves
• 2 red chillies, seeded and sliced
• 2-3 tomatoes, cut into thin wedges
• 2 cups well-packed spinach leaves, torn if large
• 1 tblsp palm or brown sugar
• ¼ cup roasted peanuts
• 2 tblsp chopped coriander leaves

Method

1. Trim the rump steak of any visible fat and cut it into pieces about as long and thick as your index finger.
2. Heat a wok and add the oil and stir in the curry paste. Cook until fragrant. Add the beef and toss until browned. This process is best done in two batches.
3. Pour over the coconut milk, fish sauce, lime leaves and chilli. Bring to the boil and then lower the heat and simmer for about 10 minutes.
4. Stir in the tomato wedges and spinach and poach gently until the spinach leaves have softened. Season with the sugar and add the peanuts and coriander before serving.

Cooks Tips

You could also use beef schnitzel for this curry. Cut the schnitzels into thin strips and cook in the curry for only about 5 minutes before adding the tomatoes etc.