Ingredients
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1 tablespoon Ghee
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2 Onion
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2 Garlic
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2 lb (900 g) casserole/stewing Beef
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1 tablespoon Thai red Curry Paste
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1 teaspoon Fish Sauce
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1 teaspoon Salt
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1 teaspoon Coconut Sugar
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1 teaspoon balsamic Vinegar
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1 teaspoon Tamari
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¾ cup (200 ml) thick Coconut Milk
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2 Sweet Potato
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10½ oz (300 g) fresh Spinach
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4 tablespoons Coconut Yogurt
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freshly chopped Coriander
Directions
This one has a vibrant and appealing colour and, with only a small amount of spice, won’t deter spice-detecting palates.
Steps
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1
Done
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Press the Sauté button on the multi-cooker and add the ghee. When melted, add the onions and garlic and cook, stirring with a wooden spoon, for about 5 minutes. Next, add the beef and stir to ensure the outside of most pieces is browned. Add the curry paste, fish sauce, salt, coconut sugar, balsamic vinegar and tamari or coconut aminos and deglaze the pot. Add the coconut milk and sweet potatoes and give one more stir. |
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2
Done
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Secure the lid in place and set to Manual or High Pressure for 25 minutes. At the end of cooking, use the NPR method. Open the lid and add in the spinach, stirring until all the leaves have wilted. Serve with coconut yogurt or soured/sour cream on top and a scattering of freshly chopped coriander/cilantro. |
