Beef and Butternut Squash Red Thai Curry

Ingredients

• 600 g beef stewing steak
• 600 g butternut squash
• 400 ml coconut milk
• 3 tbsp gluten-free red Thai curry paste
• 2 tbsp fish sauce
• 1 lime
• 100 g baby spinach
• 300 g jasmine rice

Method

1. 1

   Cut the beef into 3cm cubes and the butternut squash into 2cm chunks. Cook the jasmine rice according to packet instructions.

2. 2

   Heat a splash of oil in a large deep frying pan over high heat. Brown the beef in batches for 2–3 minutes, then set aside.

3. 3

   Reduce heat to medium, add the curry paste to the same pan and fry for 1 minute until fragrant.

4. 4

   Pour in the coconut milk and 150ml water, stir well, then return the beef to the pan along with the butternut squash.

5. 5

   Simmer for 30 minutes until the beef is tender and the squash is soft. Stir in the fish sauce and spinach until wilted.

6. 6

   Squeeze over the lime juice, taste for seasoning, and serve over jasmine rice.