Ingredients: |
Ingredients: 1 1/2 lb. beef chuck, cut into 1 1/2" pieces
Kosher salt
2 T. vegetable oil
2 T. unsalted butter
1/2 large onion, thinly sliced
4 garlic cloves, minced
1 T. finely chopped peeled ginger
3 T. curry powder, preferably Indian
2 bay leaves
2 13.5 oz. cans unsweetened coconut milk
2 lbs. Yukon Gold potatoes, peeled, cut into 2" pieces
Steamed jasmine rice, cilantro, thinly slices Fresno chile or jalapeno and lime wedges (for serving)
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Directions: |
Directions:Season beef generously with salt. Heat oil in a large heavy pot over medium-high heat. Working in batches, cook beef, turning occasionally, until deeply browned on all sides, 8 - 10 minutes. Transfer to a plate.
Pour off all but 1 T. fat from pot. Reduce heat to medium; add butter, onion, garlic and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 c. water. Return beef to pot. Season with salt and bring to a simmer. Cook partially covered, until beef is just for-tender, 30 - 35 minutes.
Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25 - 35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile or jalapeno and lime wedges. |
This recipe for Coconut Beef Curry is from