Coconut Beef Curry

Ingredients

• •1½ pounds beef chuck
• •1 to taste Kosher salt
• •2 tablespoons vegetable oil
• •2 tablespoons unsalted butter
• •½ large white onion
• •4 cloves garlic
• •1 tablespoon ginger
• •3 tablespoons curry powder
• •2 pieces bay leaves
• •2 cans unsweetened coconut milk
• •2 pounds Yukon Gold potatoes
• •3 cups jasmine rice
• •¼ cup cilantro
• •1 piece Fresno chile
• •2 pieces lime

Cooking Instructions

1. 1.

   Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8-10 minutes. Transfer to a plate.

   10 min

2. 2.

   Pour off all but 1 Tbsp. 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 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30-35 minutes.

   35 min

3. 3.

   Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25-35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.

   35 min