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Beef- Coconut Beef Curry

List of Ingredients


Thai basil has a spicy licorice flavor and can be identified by its bright green leaves and square red-purple stems. It can be found in Thai or Asian markets. Purple opal basil or any strongly flavored fresh basil can substitute.

1 1/2 pounds beef for stew

2 tablespoons vegetable oil

1/2 teaspoon salt

1 large onion, thinly sliced

1 tablespoon Thai red curry paste

1 13 1/2- to 14-ounce can unsweetened coconut milk

1 cup water

4 sprigs fresh Thai or opal basil

4 cups hot cooked rice

Thinly sliced fresh Thai basil (optional)




Recipe

In a dutch oven, heat the oil over medium-high heat until hot. Cook and stir the beef in two batches; brown evenly. Return the beef to the pan. Season with salt.

Add the onion and continue cooking 5 to 8 minutes or until the onion is translucent; stir occasionally. Add the curry paste and continue cooking 3 minutes; stir frequently.

Stir in the coconut milk and water. Bring to a boil; reduce the heat to low. Cover tightly and simmer 1 1/4 to 1 1/2 hours or until beef is tender.

Add the basil sprigs and return the mixture to a boil; remove from the heat. Serve over rice. Garnish with thinly sliced basil, if desired. 4 servings.

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