Thai Red Curry with Beef and Potatoes

Ingredients

• about 680 g Beef Stew Meat (cubed)
• 4 tbsp Red Curry Paste (gluten-free)
• 2 cans Coconut Milk (full-fat)
• 2 cups Potatoes (cubed)
• 2 tbsp Fish Sauce
• 1 tbsp Palm Sugar
• 4 leaves Lime Leaves (kaffir)
• 2 tbsp Vegetable Oil
• 4 cups Jasmine Rice (cooked)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 205°C (200°C).
2. 2Add the about 680 g of beef stew meat, cut into 2.54 cm cubes, to the hot pot. Brown the beef on all sides for about 5-7 minutes, until it has a nice crust. Do not overcrowd the pot; brown in batches if necessary.
3. 3Add the 4 tablespoons of red curry paste to the pot with the beef. Stir constantly for 2-3 minutes over medium heat (176.7°C/175°C) until the paste becomes very fragrant, like a strong spice smell.
4. 4Pour in the 2 cans of full-fat coconut milk. Add the 2 tablespoons of fish sauce, 1 tablespoon of palm sugar, and the 4 kaffir lime leaves. Stir everything together and bring the mixture to a gentle simmer, where small bubbles rise to the surface.
5. 5Add the 2 cups of potatoes, cut into 2.54 cm cubes, to the pot. Stir to combine. Reduce the heat to medium-low, about 150°C, cover the pot, and let it cook for 30-40 minutes. Check occasionally to make sure it is not sticking. The curry is ready when the beef is fork-tender and the potatoes are soft when pierced with a fork.
6. 6Remove the 4 kaffir lime leaves before serving. Serve the Thai red curry hot over the 4 cups of cooked jasmine rice.

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