Thai Red Beef Curry

Thai Red Beef Curry

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  • Each serving
  • 770 cal
  • 57g fat (27g sat)
  • 90mg chol
  • 500mg sodium
  • 18g carb
  • 5g fiber
  • 7g sugars
  • 52g protein


  • 2 tablespoons high-heat oil, divided
  • 1 pound grass-fed chuck shoulder, cut into 1-inch cubes
  • 2 tablespoons Thai red curry paste
  • 1 (14-ounce) can coconut milk
  • 1 cup chicken or beef stock
  • 2 lime leaves (optional)
  • 2 red bell peppers, seeded and sliced
  • 1 (8-ounce) can bamboo shoots, drained
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons peanut butter
  • Steamed rice, for serving
  • 1/2 cup roasted peanuts
  • 1/4 cup chopped fresh cilantro


Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add beef and cook, stirring, until browned, about 5 minutes. Remove from the pan.

Heat remaining oil and add curry paste. Cook, stirring, until fragrant, about 30 seconds. Stir in coconut milk, stock, lime leaves and beef. Bring to a boil. Cover, reduce heat to low and simmer until beef is tender, about 1 hour.

Add peppers and bamboo shoots and cook until vegetables are tender, 3 to 4 minutes. Stir in sugar, fish sauce and peanut butter. Serve over rice, sprinkled with peanuts and cilantro.

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