Take the beef stew meat out of the refrigerator so it can come to room temperature. Meanwhile, preheat the oven to 320°F.

Put a pot on the heat and add a splash of olive oil; let it get hot. Cut the onion into large pieces and sauté until translucent.

Finely chop the garlic and ginger. Add them to the pot together with the chopped onion and stir well.

Bruise the lemongrass stalks and add them to the pot. This adds a delicious flavor.

Add the red curry paste and let it cook briefly so the flavors really come through.

Season the stew meat with salt and pepper. In a separate pan with hot olive oil, brown the meat on all sides, then add it to the curry pot.

Pour off the excess oil from the pan in which the meat was browned.

Pour the water into the pan where the meat was cooked. Scrape up the browned bits well and add this, together with the coconut milk, to the curry.

Add the fish sauce, lemon juice and cane sugar to the curry and bring it to a boil.

Put a lid on the pot and place it in the preheated oven for one and a half hours.

Rinse the rice thoroughly under cold water. Finely chop the remaining onion.

Sauté the chopped onion until translucent in a splash of olive oil. Add the rinsed rice and let it cook briefly. Cover the rice with water, add a pinch of salt, and cook until done.

Remove the lemongrass stalks from the curry. Stir the fresh spinach into the curry until it wilts.

Mix everything together well and taste the curry. Season with salt and pepper if needed.

Serve the Thai curry with the tender beef and perfectly cooked rice. Finish with finely chopped red chili pepper, a handful of peanuts, and a few sprigs of fresh cilantro. Enjoy!