INGREDIENTS
- 2lbs Stew beef
- 1/2T curry powder
- 1 t sea salt
- 1 T avocado oil
- 2 cloves garlic, minced
- 1 T brown sugar (more to taste)
- 1 1/2 T red curry paste
- one 14-ounce can full fat coconut milk
- 1 1/2 T soy sauce
- one 14-ounce can chickpeas, drained and rinsed
- 2–3 C fresh spinach, chopped
- 1/2 C cilantro, chopped
- 1 1/2 C jasmine rice, uncooked
- Cook rice according to package directions.
- Marinate Beef in curry and sea salt for at least 1 hour
- Sautee the beef for 15 - 20min; then add enough water to cover the beef. Cover and simmer for 1hr or until the beef is fall apart tender.
- Heat the olive oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
- Add the brown sugar, coconut milk, and soy sauce. Add cooked beef. Bring to a low simmer until thickened slightly.
- Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
- Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want!
