Description
A simple recipe for tender beef cooked in a rich coconut red curry sauce.
Ingredients
Scale
- 1.5 lb beef chuck, cut into 1-inch pieces
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 3 tablespoons red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup beef broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 red bell pepper, sliced
- 1/2 cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Season the beef pieces with salt and pepper.
- Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches and set aside.
- Reduce heat to medium. Add the onion to the pot and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the red curry paste and cook for 1 minute, stirring constantly.
- Return the beef to the pot. Pour in the coconut milk and beef broth. Add the fish sauce and brown sugar. Stir well.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is very tender.
- Stir in the sliced red bell pepper during the last 15 minutes of cooking.
- Remove from heat. Stir in the fresh basil leaves just before serving.
Notes
- Serve this curry over steamed jasmine rice for a complete meal.
- Adjust the amount of red curry paste based on your preferred spice level.
- Prep Time: 20 min
- Cook Time: 2 hours
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 650
- Fat: 38
- Saturated Fat: 25
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 40
- Cholesterol: 110
Keywords: red curry, beef, coconut milk, Thai, stew, slow cooked