Thai Beef Red Curry
I LOVE curry! Indian, Thai or German(some of the best curry I have had was in the UK and Germany!). I started with and kind of got used to just doing chicken or lamb curries. But a well prepared beef curry is delightful as well. I like to grill my beef first but brown it in the pan as well. If you cut the beef into bite sized pieces before putting it in the oven it takes less time to cook. Chuck roast I cut up later.
2.5-3 lbs beef (Ribeye, or Tri-tip or even chuck roast will work, but adjust cooking to accommodate)
1 Tbs Olive oil
2 13.5 oz cans of Coconut milk (one early one later)
3 cups Beef stock
4 Tbs Red curry paste (add a Tsp at a time, mix and taste. Stop when your good)
1 Lime, zest and juice
1 Small Onion, rough chopped
4 cloves Garlic, minced
Fresh lemongrass, cut into 1 inch pieces and smashed with a side of the knife (if you have it ok if you don’t )
2 Tbs Fresh ginger
1 bag frozen Sweet potatoes(2-3 fresh, sweet potatoes, potatoes or carrots peeled, cut into bite sized peieces)
1 Bell or Pablano pepper, rough chopped s
1 tso Trader Joe’s Chili Lime spice
1 can bamboo shoots
8 oz mushrooms, sliced
Fresh cilantro and basil, finely chopped
- Preheat oven to 350. Gather and prep ingredients.
- If you use chuck roast, salt and pepper both sides, brown on all sides for 5 minutes in a large Dutch Oven. If you use steak, salt and pepper both sides. Grill the steak just to get that nice char on both sides on a very hot grill. Cut into bite sized pieces. Set aside, but not for long.
- Make the red curry sauce that your beef will simmer in. Whisk 1 can of the coconut milk, 1.5 cups of beef stock, red curry paste, lime, onion, garlic, lemongrass. Chili Lime spice and ginger together in the Dutch oven and give it a little simmer, ~5 minutes.
- This is the tricky bit. If you chose to use a chuck roast, nestle the browned chuck roast into that creamy curry sauce and pop the whole thing in the oven to cook, covered, for about two hours. Low and slow! If you used grilled steak cut into bite sized pieces, cooking with take less time, so watch it. It will take less time to cook the meat.
- Add to the pot the remaining 1 cup of coconut milk, remaining 1.5 cups of beef stock, sweet potatoes, mushrooms, shoots and peppers. Bring the liquid to a boil and then turn down to a heavy simmer until the potatoes are just tender. Add beef back into the curry and stir until mixed through.
Serve with hot over rice. Garnish with basil and cilantro.