Thai Beef Red Curry

• 2 tablespoons sunflower oil
• 1 12 lbs boneless beef chuck steaks, cut into 3/4 inch cubes
• 3 tablespoons Thai red curry paste (homemade or purchased)
• 1 -2 hot Thai chile, seeded and chopped
• 1 12 cups coconut milk
• 1 14 cups chicken stock
• 12 ounces baby new potatoes
• 3 cups shredded spinach leaves
• salt
• fresh ground black pepper
• chopped cilantro

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.

sunflower oil, red curry, chile, coconut milk, chicken stock, baby new potatoes, shredded spinach leaves, salt, fresh ground black pepper, cilantro

Taken from www.food.com/recipe/thai-beef-red-curry-269232 (may not work)