Coconut Mango Thai Beef Curry Recipe

Cooking Directions

• STEP 1.In a large pot or Dutch oven, heat the oil over medium heat.
• STEP 2.Add the onion, garlic, and ginger, and cook until softened and fragrant.
• STEP 3.Add the beef and cook until browned on all sides.
• STEP 4.Stir in the red curry paste, fish sauce, coconut milk, and chicken broth.
• STEP 5.Bring the mixture to a simmer and let it cook for 1-2 hours, until the beef is tender.
• STEP 6.Add the mangoes and cook for an additional 10 minutes, until heated through.
• STEP 7.Serve the coconut mango Thai beef curry over steamed rice and garnish with fresh cilantro.

Cooking Tips

• You can use any cut of beef suitable for slow cooking, such as chuck roast or stew meat.
• If you prefer a spicier curry, you can add more red curry paste or a pinch of cayenne pepper.
• This curry can be made ahead of time and reheated for a deeper flavor.

Storage and Serving

• Leftover coconut mango Thai beef curry can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the curry in a saucepan over medium heat and cook until heated through, stirring occasionally.
• Serve the coconut mango Thai beef curry over steamed rice and garnish with fresh cilantro for a restaurant-worthy meal.