Follow these steps for perfect results
peanut oil
red curry paste
coconut milk
boneless beef chuck roast
cut into 1-inch cubes
dried mango
chopped
salt
pepper
rice
cooked
Heat peanut oil in a Dutch oven over low heat.
Stir in red curry paste and cook for 3-5 minutes.
Add coconut milk and cook for another 3-5 minutes.
Stir in beef, chopped dried mango, salt, and pepper.
Increase heat to medium-high and bring to a boil.
Reduce heat to low and simmer uncovered, stirring occasionally, for about 2 hours, or until the beef is tender.
Serve hot with cooked rice, if desired.
Expert advice for the best results
For a spicier curry, add more red curry paste.
Garnish with fresh cilantro and chopped peanuts before serving.
Add a squeeze of lime juice for extra tanginess.
Adjust the amount of coconut milk for a thicker or thinner sauce.
Everything you need to know before you start
15 minutes
Curry can be made 1-2 days in advance. Flavors meld together.
Serve in a bowl, garnished with fresh cilantro and chopped peanuts.
Serve with jasmine rice.
Offer a side of naan bread.
Add a fresh cucumber salad.
Balances the spice.
Pairs well with the sweetness and spice.
Discover the story behind this recipe
Curries are a staple food in Thai cuisine.
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