Servings: 4 servings
Ingredients
- 1½ lbs beef chuck cut into 1½-inch pieces
- kosher salt
- 2 Tbsp Vegetable Oil
- 2 Tbsp unsalted butter
- 1/2 large white onion thinly sliced
- 4 garlic cloves finely chopped
- 1 Tbsp finely chopped peeled ginger
- 3 Tbsp curry powder preferably Indian
- 2 bay leaves
- 26 oz canned, unsweetened coconut milk
- 2 pounds Yukon Gold potatoes peeled, cut into 2-inch pieces
- Steamed jasmine rice
- cilantro
- 1 Fresno chile thinly sliced
- lime wedges for serving
Instructions
- 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.
- 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.
- 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.
Notes
Recipe by Shuai Wang, Short Grain, Charleston, SC via Bon Appetit
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