Recipe Ingredients:
¾ lb beef chuck (or other lean pot roast), cubed, fat trimmed
1 ½ tbsp red curry paste (e.g., Taste of Thai)
2 ½ tbsp peanut or canola oil
½ tsp ground coriander
2 large fennel bulbs
2 cinnamon sticks
4 medium shallots, chopped
1 can (405 grams) light coconut milk, divided
1 cup chicken broth
2 large (10 oz) potatoes, cut into large chunks
¼ cup dry-roasted peanuts, without salt
30 basil leaves, divided
1 cup long-grain white rice
2 tbsp brown sugar, packed
¼ cup orange juice
2 tbsp lime juice
Preparation:
Coat beef in 1 tablespoon of peanut or canola oil and curry paste. Stir well to coat.
In a large pot, heat remaining oil over medium heat. Stir-fry the coriander, cinnamon, and fennel bulbs for 40 seconds. Add the shallots and fry until golden brown. Add the curry-coated beef and brown for 1-2 minutes. Stir the beef well to coat it in the spices. Remove beef, place in a medium bowl, and refrigerate.
Add ½ can of coconut milk and 1 cup of chicken broth to the fennel, shallots, and spices. Stir well and then bring to a boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 1/2 hours.
After this time, add the beef, the remaining ½ can of coconut milk, potatoes, peanuts, and half the basil leaves. Stir well. Taste and add more chicken broth if necessary. Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender and beef is fully cooked. While curry is cooking, prepare rice according to directions.
Once potatoes and beef are cooked, remove curry from heat. Stir in the sugar, orange juice, lime juice, and remaining basil. Stir well. Arrange 6 bowls with ½ cup rice each. Spoon 1/6 (approximately 1 cup) curry mixture over rice and serve.
