Easy Mild Thai Beef Curry

Recipe by Jen T
READY IN: 2hrs 15mins


  • 500
    g diced beef (I use topside or rump steak in NZ)
  • 1
    onion (diced)
  • 2
    tablespoons mussaman curry paste (or your favourite curry flavour)
  • 2
    tablespoons oil
  • 500
    g potatoes (diced)
  • 50 -100
    g baby spinach leaves (I use frozen chopped spinach up to about 200g)


  • Coat beef with a tablespoon of the oil.
  • Heat a heavy based pan over medium - high heat and brown the beef in batches until all is browned and set aside.
  • Add remaining oil to pan and cook onion until softened.
  • Add in the curry paste.
  • Add the beef back to pan and pour in the coconut milk and add the diced potatoes.
  • Bring to a boil, cover, and then either turn to low and simmer for approx 2hrs OR place pan in oven OR transfer to a lidded casserole dish and cook for 2 hours in a 350'F oven until the meat is tender.
  • Stir in the spinach and heat through just before serving.
  • Serve with steamed rice or some slices of crusty bread.