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Red Curry Beef
20 min
2 hrs 10 min
Serves: 6
Steps
- In a large dutch oven heat olive oil over medium heat. Season the roast with salt and pepper and add to dutch oven allowing to brown on both sides. (about 5 minutes per side). Remove roast from dutch oven and set aside on a plate.
- Reserve one cup of coconut milk for later use. Add the remaining coconut milk, 1 cup of the beef stock, red curry paste, lime zest and juice, onion, garlic, lemongrass and ginger to the dutch oven, whisking to combine all ingredients. Bring coconut mixture to a simmer and add the chuck roast back into the pot. Cover the pot with a lid and place it in oven for 2 hours.
- Remove the cooked roast onto a plate and shred it using two forks discarding any large pieces of fat.
- Add to the pot the remaining 1 cup of coconut milk, remaining 3 cups of beef stock, sweet potatoes and peppers. Bring the liquid to a boil and then turn down to a heavy simmer until the sweet potatoes are just tender. Add shredded beef back into the curry and stir until mixed through.
- Serve over rice or as a soup. Top with cilantro, Thai basil and chilies.
Originally published at themodernproper.com. Reproduced for personal collection.
