Description
There’s something about Asian dishes that makes them hard to top, and this Penang beef curry is no exception. It’s rich, flavorful, and pairs perfectly with just about any side dish you want.
Ingredients
- 3 lb. chuck roast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 tablespoons Thai red curry paste, divided
- 1 can unsweetened coconut milk
- 4 teaspoons fish sauce
- 2 teaspoons sugar
- Zest from 4 limes
Instructions
- Place the beef into a pot and cover with water. Bring to a boil, then reduce the heat, cover, and simmer for 1 1/2 hours until the beef is tender. Drain well.
- Heat the vegetable oil in a skillet over medium heat. Add 2 tablespoons of the red curry paste and sauté for 3-5 minutes until fragrant.
- Whisk in the coconut milk, sugar, and fish sauce. Cook for a few more minutes, stirring well.
- Add the remaining red curry paste and the cooked beef. Sauté for 2-3 minutes until the beef is fully coated in the sauce.
- Stir in the lime zest and cook for a few more minutes until the sauce has thickened.
- Serve warm with your favorite side dish.
Notes
- Serve with jasmine rice, basmati rice, or naan for a complete meal.
- For extra heat, add more curry paste to taste.
- Make sure the beef is tender before draining for the best texture.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai