1/2 kg (1 1/4 lbs) stew beef
1 cup coconut cream
Thai red curry paste
2 kaffir lime leaves, finely sliced
2 cup/100g chopped cabbage leaves
Heat a pan or wok over medium-high heat, add meat and curry paste (based on recommendations, I used 1/2 the jar as I wanted a spicier curry), cook until meat is browned.
Stir in coconut cream and bring to a boil, then reduce heat and simmer 15 minutes. Add kaffir leaves and cabbage and cook an additional 5 minutes. Add additional coconut cream if too thick.
Serve with cauliflower rice, baked vegetables or steamed vegetables. We had steamed cauliflower, broccoli and Brussels sprouts with ours.
Enjoy - N x