1. Heat a wok until hot; add in the oil, then add half of the beef; stir-fry until browned, 1-2 minutes; remove with a slotted spoon and set aside. 2. Repeat with the remaining beef. 3. Add red curry paste and chilies into the wok; cook for 3 minutes, stirring. 4. Pour in the coconut milk and stock; simmer, for 5 minutes. 5. Return beef to wok, add in potatoes; cook until the potatoes are tender, 10-15 minutes. 6. Stir in the spinach; cook for 2 minutes longer. 7. Season to taste with salt and pepper; stir in cilantro and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
