Thai-Style Beef Curry
Source The Low Carb Cookbook
March 03, 2005
Serves 6
Per Serving
Protein: 61 g
Fat: 35 g
Carbohydrate: 3 g
Ingredients
2 tablespoons peanut or olive oil
3 tablespoons Thai red curry paste
2 ½ cups canned coconut milk
2 ½ pounds beef chuck, cut into 1-inch cubes
Salt and pepper to taste
Garnish: ¼ cup chopped cilantro
Instructions
In a dutch oven, warm the oil over low heat and add the curry paste. Stir and cook over low heat for about 5 minutes, then add the coconut milk. Cook and stir for another 3 minutes. Add the beef, bring to a boil, and lower the heat to a gentle simmer. Cook covered for 1 ½ to 2 hours, stirring from time to time. By now the meat should be soft; if it’s not, continue cooking until it is. Raise the heat and cook uncovered another 10 minutes or until the sauce is thick. Taste for seasoning and serve garnished with the cilantro.
