Thai red curry beef

Tender beef cubes simmered in a rich red curry and coconut milk sauce with bamboo shoots. Served over jasmine rice for a hearty meal.

Ingredients

• Round roast, 2 ½ lbs, cut into 1-inch cubes
• Kosher salt, ¾ tsp
• Ground black pepper, ¾ tsp
• Olive oil, as needed
• Yellow onion, 1 cup, diced
• Garlic, 4 cloves, minced
• Thai red curry paste, ¼ cup
• Coconut milk, 15 ounces
• Unsweetened coconut milk, 15 ounces
• Fish sauce, 2 tbsp
• Dark brown sugar, 2 tbsp
• Lime juice, 2 tbsp
• Bamboo shoots, 8 ounces, drained

Directions

1. Firstly, cube round roast and season with pepper and salt into the bowl. Toss to combine.
2. Add 1 tbsp olive oil into the Dutch oven and place on medium-high flame. Add cubed roast pieces and sear on all sides. Transfer browned beef to the dish and repeat with the remaining pieces.
3. Add onion to the pot and cook for 5 to 6 minutes. Add garlic and cook for 1 minute. Add red curry paste and stir well.
4. Add coconut milk, brown sugar, lime juice, and fish sauce and stir well. Place beef back into the pot and bring to a boil. Cover with a lid.
5. Let simmer for 2 ½ hours.
6. Transfer the red curry beef and drained bamboo shoot to the pan and reheat on medium flame until hot.
7. Serve over cooked jasmine rice.