- 2 ½ lb lean stewing beef, such as chuck or round, cut into 1½ in chunks
- Salt and pepper (about 1 tsp of each)
- 3 Tbsp canola oil
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- ¼ C Thai red curry paste
- 2 cans (13.5 fl oz) unsweetened coconut milk
- 2 Tbsp fish sauce
- 2 Tbsp lime juice
- 2 Tbsp packed dark brown sugar
- 2 cans (8 oz) sliced bamboo shoots, drained
- 3 Tbsp chopped fresh mint
Place the beef in a bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large fry pan over medium-high heat, warm the canola oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.
Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute. Add the curry paste and stir until it is fragrant and coats the onion and garlic, about 30 seconds. Add the coconut milk and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon.
Stir in the fish sauce, lime juice and brown sugar and bring to a boil.
Transfer the beef to a slow cooker and add the coconut milk mixture. Cover and cook according to the manufacturer’s instructions until the beef is very tender and the sauce is thick but still fluid, about 3 hours on high or 6 hours on low. About 5 minutes before the beef is done, stir the bamboo shoots into the curry.
Spoon the curry onto warmed individual plates or into a large serving bowl. Garnish with the mint and serve immediately. Serves 6 to 8.
William Sonoma