Red Curry Beef | The Modern Proper

Name: Red Curry Beef | The Modern Proper
Ingredients: 1 (2½- to 3-pound) chuck roast, fat trimmed; 1 tablespoon kosher salt; 1 teaspoon freshly cracked black pepper; 1 tablespoon extra-virgin olive oil; 1 to 2 (12.5-ounce cans) coconut milk; 2 cups beef stock; 1 to 2 tablespoons red curry paste; Zest and juice of 1 lime; 1 small white onion, thinly sliced; 2 garlic cloves, thinly sliced; 1 6 inch piece lemongrass, tough ends removed, smashed and cut into 1-inch slices; 1 (1-inch) piece ginger, peeled and thinly sliced; 2 large sweet potatoes, peeled and cubed into 2-inch cubes; 2 red bell peppers, cut into matchsticks; Chopped fresh cilantro; Thinly sliced Thai basil leaves; Thinly sliced Thai chilies; Cooked rice

"Beef simmered in creamy Thai red curry is the ultimate foil for the cold weather. Fragrant, rich, and a bit spicy, the dropping temps are no match for…..."

INGREDIENTS

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1 (2½- to 3-pound) chuck roast, fat trimmed

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1 tablespoon kosher salt

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1 teaspoon freshly cracked black pepper

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1 tablespoon extra-virgin olive oil

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1 to 2 (12.5-ounce cans) coconut milk

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2 cups beef stock

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1 to 2 tablespoons red curry paste

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Zest and juice of 1 lime

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1 small white onion, thinly sliced

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2 garlic cloves, thinly sliced

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1 6 inch piece lemongrass, tough ends removed, smashed and cut into 1-inch slices

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1 (1-inch) piece ginger, peeled and thinly sliced

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2 large sweet potatoes, peeled and cubed into 2-inch cubes

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2 red bell peppers, cut into matchsticks

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Chopped fresh cilantro

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Thinly sliced Thai basil leaves

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Thinly sliced Thai chilies

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Cooked rice

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