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coconut beef curry

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Processed with VSCO with f2 preset

HELLO INTERNET FRIENDS!!! I’m so sorry for being MIA over the past couple of months. No excuse. Just busy. You know.

Anyways, I’m back now after a fall full of, well, life. There was foliage, hiking, sweater-buying, and pumpkin bread-making. There were travels and birthdays (my own included- hello, late 20s!) and time spent with family and friends. There was Thanksgiving. There was an election. Fall is always such a fleeting season, one where we (or at least I) feel the need to PACK IN ALL THE THINGS. On top of it all, there is so much to think about, so much to digest about what is changing and happening in our country and in the world.

Winter feels a little more final. The temps dropped this week, and it’s like we’re all saying “welp, we knew it could happen any day, and now it’s here.” Might as well embrace it and hunker down for the season, always fighting for joy and peace, and clinging to hope in the midst of all the changes. A bowl of warm curry always helps, so here I am!

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Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

*Special shout out to my roommate, who let me use this beautiful photogenic bowl, handmade by her sister! Thanks Megan!!

coconut beef curry

Ingredients:
2 lbs beef chuck, cubed
2 Tbsp olive oil
1 cup slices carrots
1/2 onion, sliced
1 shallot, sliced
3 garlic cloves, minced
2 tsp fresh grated ginger
2 Tbsp red curry paste
1 can full fat coconut milk
1 cup vegetable broth
2 tsp dark brown sugar
2 Tbsp fresh lime juice
2 tsp fish sauce
1/2 cup torn basil (Thai basil if available)
1/2 cup cilantro leaves
1/2 tsp salt
2 cups Jasmine rice

Directions:
1. Prep all ingredients: peel/chop carrots, slice onion and shallot, mince garlic, peel and grate ginger, and cube beef, discarding fat as able.
2. Heat a large skillet (use one that is ~2 inches deep) to medium. Salt beef cubes as desired, then cook in the skillet until browned all over. Set aside in a covered bowl.
3. Heat oil (I used olive oil) in the same skillet over medium heat. Cook onions, shallot, garlic, and carrots until onions begin to caramelize, about 5-8 minutes. Add the ginger and curry paste and cook until fragrant, about 2 minutes.
4. Return the beef to the pan and add the stock, sugar, and coconut milk. Bring to a boil, then reduce heat and simmer for 1 hour, covered.
5. Uncover and cook for another 45 minutes, or until curry is looking like it is thickening (I added about 1 tsp of flour just to help speed this process). Add the lime juice and fish sauce. Cook, stirring, until heated. Stir in basil and cilantro. Add salt to taste.
6. Make Jasmine rice as directed; I combined 1 cup rice with 2 cups water and 1 tsp butter in a pot, brought this to a boil, then covered and let simmer for 18-20 minutes. Fluff with fork when done.
7. Serve curry over rice; garnish with fresh cilantro, basil, and/or lime wedges.

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