Corned Beef with Coconut Milk and Veggies

Instructions

1. Put 4 pound corned beef brisket in a dutch oven. Add 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 quart water, 2 tablespoon tomato paste, 2 bay leaves, and 1 teaspoon ground coriander. Bring it to a simmer.

2. Add 1 chopped onion, 2 chopped rib celery, 2 chopped carrots. Bring it to a simmer. Simmer covered on low heat for 1 1/2 hours. Flip the corned beef, continue to simmer for 1 1/2 hours. Add 1 pound chopped potatoes and 1/2 small green cabbage. Bring it to a simmer, then simmer for 35-40 minutes.

3. Remove the corned beef brisket. Take off the excess fat. Cut the beef across the grain.

4. Transfer the vegetables mixture on a serving plate, topped with the beef slices. Enjoy!