Thai Red Curry Beef
2 ½ pounds lean stewing beef, such as chuck or round cut into 1 1/2 – inch chunks
Salt and freshly ground pepper
3 Tablespoons canola oil
1 yellow onion, finely chopped
4 cloves garlic, minced
¼ cup Thai red curry paste
2 cans (13 ½ ounces) unsweetened coconut milk
2 Tablespoons Thai or Vietnamese fish sauce
2 Tablespoons fresh lime juice
2 Tablespoons packed dark brown sugar
2 cans (8 ounces) sliced bamboo shoots, drained
3 Tablespoons chopped fresh mint
Place the beef in a bowl. Sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Toss to coat evenly. In a large frying pan over medium-high heat, warm the canola oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes. Remove from the pan and set aside.
Add the onion and garlic to the pan and sauté over medium-high heat for one minute. Add the curry paste and stir until it is fragrant and coats the onion and garlic, about 30 seconds. Add the coconut milk and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Stir in the fish sauce, lime juice and brown sugar. Bring to a boil.
Transfer the beef to a slow cooker and add the coconut milk mixture. Cover and cook until the beef is very tender and the sauce is thick but still fluid, 3 hours on HIGH or 6 hours on LOW. About five minutes before the beef is done, stir in the bamboo shoots.
Spoon the curry onto warmed plates or into a large serving bowl. Garnish with the mint and serve at once.
(If you prefer extra heat, sprinkle in a pinch of red pepper flakes when you add the beef to the slow cooker.)
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