Thai Curried Beef with Creamy Peanut Sauce

Ingredients

• 800 g beef chuck (cut into bite-sized chunks)
• 3 tbsp red curry paste
• 400 ml coconut milk (full fat recommended)
• 0.25 cup creamy peanut butter
• 1 cup beef broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice (freshly squeezed)
• 1 tbsp cooking oil (for browning beef)
• jasmine rice (for serving)
• fresh herbs (such as cilantro or Thai basil, for garnish)
• fresh chili (sliced, for garnish)

Steps

1. 1

   Heat the cooking oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the beef chunks to the pot and brown them on all sides to develop flavor. You may need to do this in batches to avoid crowding the pan.

3. 3

   Once the beef is browned, add the red curry paste to the pot and stir for 1-2 minutes until fragrant.

4. 4

   Add the coconut milk, creamy peanut butter, beef broth, fish sauce, and brown sugar to the pot.

5. 5

   Stir everything together until the peanut butter and curry paste are well incorporated into the liquid.

6. 6

   Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer slowly for about 75-90 minutes, or until the beef is tender and melts in your mouth.

7. 7

   Stir in the fresh lime juice just before serving to balance the richness of the sauce.

8. 8

   Serve the curried beef over fluffy jasmine rice.

9. 9

   Garnish with fresh herbs and sliced chilies for extra fragrance and heat.

Notes

This recipe is designed to be high-protein, providing approximately 42g of protein per serving. For the best results, use a cut of beef suitable for slow cooking like chuck or gravy beef.

Nutrition per serving

• main
• dinner
• Thai
• curry
• beef
• high-protein
• slow-cooked
• comfort food