Red Curry Braised Beef
Red Curry Braised Beef
Ingredients
- 2.2 lb (1 kg) boneless beef blade roast, cut into 4 pieces
- 1 tbsp (15 ml) vegetable oil
- 1 onion, chopped
- 2 cans (14 oz/398 ml each) light coconut milk (see note)
- 1/3 cup (75 ml) red curry paste
- 1 lime slice
- 1 tbsp (15 ml) fish sauce
- 1 tbsp sugar
- 1 pinch ground cinnamon
- 2 Chinese eggplants, cut into ¾-inch (1.5 cm) rounds
- ¾ lb (340 g) thin green beans
- 1 red bell pepper, seeded and thinly sliced
- Thai basil or cilantro leaves (optional)
Instructions
- In a large pot over high heat, brown the meat in the oil. Season with salt and pepper. Add the onion and cook for 3 minutes while stirring. Add the coconut milk, curry paste, lime, fish sauce, sugar and cinnamon. Bring to a boil. Cover and simmer over low heat for 2 hours or until the meat is fork tender. Remove the lime from the pot and compost. Freeze at this point, if desired.
Red Curry Braised Beef