Beef in Coconut with Spinach

Today’s recipe is one of my family favourites. Since my diagnosis as a coeliac, my entire family has been digging up recipes that are either naturally gluten-free or can easily be made so. Beef in Coconut with Spinach is not only gluten-free by nature, but delicious too.


Pepper and coriander paste:

-1 tbsp garlic

– 2 tsp salt

– 2 tbsp cracked black peppercorns

– 2 cups whole fresh coriander

– 2 tbsp lemon juice

The rest:

Bunch of spinach, green bits roughly chopped

500g of rump, finely sliced

4 cups of coconut milk

2 stems finely chopped lemongrass

1 tbsp galangal

2 tbsp fish sauce

1 tbsp sugar


  1. Put all the pepper and coriander paste ingredients in a blender and pulse until finely chopped and combined.
  2. Put coconut milk, pepper and coriander paste, lemongrass, galangal, fish sauce and sugar into a non-stick frypan and bring to the boil. Turn the heat down to a simmer, add the beef, and cook gently for 20 minutes.
  3. Add the spinach and cook for eight to ten minutes.
  4. Serve with rice.




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