Thai Coconut Beef Curry Recipe

3      Reviews by:    Peggy Andrews   Thai Coconut Beef Curry Recipe chuck roast, salt, vegetable oil, butter, onion, garlic, ginger, curry powder, bay leaves, coconut milk, potatoes, chilies, cilantro, and lime wedges in creating this tasty Thai beef curry recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Thai    Servings:6 Nutrition facts:396 calories16.6 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   1 Hour 10 Minutes Total Time:   1 Hour 30 Minutes

INGREDIENTS

• 1 1/2 lbs beef chuck cut into 1 1/2-inch pieces
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 2 tbsp butter salted or unsalted
• 1 medium white onion thinly sliced
• 4 cloves garlic finely chopped
• 1 tbsp ginger paste or fresh ginger, peeled and finely chopped
• 3 tbsp curry powder
• 2 bay leaves
• 26 oz unsweetened coconut milk
• 2 lbs Yukon Gold potatoes peeled, cut into 2-inch pieces
• Toppings:
• 1 Fresno chilies sliced thin, or other chile of choice
• Fresh cilantro chopped
• Lime wedges

DIRECTIONS

• Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
• Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
• Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
• Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chilie, and lime wedges.

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