Coconut Curry Beef with Kimchi

Ingredients

4 pound corned beef brisket (do not add the spice packet to the recipe!) - May use leftover beef, just add at the end

1 (15-oz) can coconut milk

1-2 teaspoon red curry paste (I used a Taste of Thai brand red curry paste, and their products are found at most large grocery stores that stock an ethnic foods aisle.)

1 tablespoon fish sauce

2 tablespoon tomato paste

2 bay leaves

1 teaspoon ground coriander

1 quart water

1 onion

2 rib celery

2 carrots

1 pound potatoes

1 jar of kimchi

Place brisket, fat-side up, in the bottom of a Dutch oven. Stir in water, coconut milk, tomato paste, fish sauce, red curry paste, coriander, and bay leaves. Bring to a boil and skim off any foam that accumulates.
Stir in onion, celery, and carrots. Bring mixture to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.
Stir in potatoes and 1/2 jar of Kimchi; cook until potatoes are tender, about 35 minutes. Transfer beef to a plate; thinly slice across the grain. Ladle potato mixture into bowls and top with sliced beef and more kimchi.

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