Thai Beef Curry
Thai Beef Curry
Serves: 6 Prep Time: 15 minutes Total Time: 120 minutes
Though the curry takes a little while to prepare, the slightly spicy and delicious results are worth all the effort!
Calorie: 531, Total Fat: 24 g, Fiber: 5 g.


1/2 tsp ground coriander 2 1/2 tbsp peanut or canola oil 2 sticks cinnamon 2 large fennel bulbs 2 tbsp lime juice 1 can (405g) light coconut milk divided 1 1/2 tbsp red curry paste 3/4 lb beef chuck (or other lean pot roast), cubed, fat trimmed 30 leaves basil divided 1/4 cup dry-roasted peanuts without salt 2 tbsp brown sugar packed 1 cup long-grain White Rice 1/4 cup orange juice 4 medium shallots chopped 2 large (10 oz) potatoes cut into large chunks 1 cup chicken broth


Coat beef in 1 tablespoon of peanut or canola oil and curry paste. Stir well to coat. In a large pot, heat remaining oil over medium heat. Stir-fry the coriander, cinnamon, and fennel bulbs for 40 seconds. Add the shallots and fry until golden brown. Add the curry-coated beef and brown for 1-2 minutes. Stir the beef well to coat it in the spices. Remove beef, place in a medium bowl, and refrigerate.

Add ½ can of coconut milk and 1 cup of chicken broth to the fennel, shallots, and spices. Stir well and then bring to a boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 1/2 hours. After this time, add the beef, the remaining ½ can of coconut milk, potatoes, peanuts, and half the basil leaves. Stir well. Taste and add more chicken broth if necessary. Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender and beef is fully cooked. While curry is cooking, prepare rice according to directions.

Once potatoes and beef are cooked, remove curry from heat. Stir in the sugar, orange juice, lime juice, and remaining basil. Stir well. Arrange 6 bowls with ½ cup rice each. Spoon 1/6 (approximately 1 cup) curry mixture over rice and serve.

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