Servings: 3 | Preparation time: 20 minutes | Cooking time: 3 hours 30 minutes
Ingredients
- 3–4 tbsp Thai red curry paste
- 7 cups (1.5 litres) Cool Runnings coconut milk
- 4 bay leaves
- 3 lbs (1.5 kg) beef chuck steak, trimmed and cut into 2-inch cubes
- Salt, to taste
- Boiled long-grain white rice, for serving
Directions
1. In a large wok or heavy-bottomed saucepan, combine the Thai red curry paste and coconut milk, stirring until smooth. Add the bay leaves and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes, stirring occasionally.
2. While the sauce simmers, trim any excess fat and sinew from the beef, then cut it into 2-inch cubes.
3. Add the beef and a pinch of salt to the curry sauce, stirring to coat the meat evenly. Bring the mixture back to a boil, then reduce the heat to low. Simmer uncovered for about 2 hours, stirring occasionally. Do not cover the pan, as the coconut milk may curdle.
4. Reduce the heat to very low and continue cooking for another 1½ to 2 hours, stirring frequently to prevent the curry from sticking. The beef should be fork tender and the sauce should be thick, rich, and reduced.
5. Skim any excess fat from the surface and season with additional salt to taste. Serve with long grained white rice and enjoy!