Thai Red Curry Beef
Cubed bottom roasted is browned and simmered in a red curry coconut broth until it reaches amazingness.
Ingredients
- 2½ pound bottom round roast cut into 1-inch cubes
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- olive oil
- 1 cup heaping finely diced yellow onion
- 4 cloves fresh garlic minced
- 1/4 heaping cup Thai red curry paste
- 1 (15 ounce) can light coconut milk
- 1 (15 ounce) can regular unsweetened coconut Milk
- 2 tablespoons fish sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons lime juice
- 8 ounces bamboo shoots drained
Instructions
- In a large bowl toss the cubed bottom round roast with salt and pepper.
- Add 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the cubed roast pieces on all sides, adding more olive oil if needed. Transfer browned beef to a clean dish and repeat with the remaining pieces.
- Add the onions to the remaining fat in the pot and cook for 5 to 6 minutes until soft. Add in the garlic and cook for 1 minute. Add the red curry paste, stir and scrape up the browned bits on the bottom of the pot.
- Pour in both cans of coconut milk, fish sauce, lime juice and brown sugar. Add the beef back in, stir and bring to a bubble. Cover, leaving the lid cracked a bit, reduce the heat to low and simmer for 2-1/2 hours.
- Carefully transfer the red curry beef to a heat-safe container. Skim off 90 percent of the fat and cool before covering and refrigerating over night.
- Add the Thai red curry beef and 1 can of drained bamboo shoots to a large sauce pan and reheat over medium heat until hot and bubbly.
- Serve over Jasmine rice with torn fresh cilantro and a squeeze of fresh lime juice.
Nutrition
Serving: 1g | Calories: 305kcal | Carbohydrates: 9g | Protein: 43g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 873mg | Potassium: 754mg | Fiber: 1g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 4mg