Ingredients
2 tablespoons peanut oil or canola oil3 tablespoons red curry paste2-1/2 cups coconut milk2-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes1 cup dried mango, chopped1 teaspoon salt1/4 teaspoon pepperOptional: Hot cooked rice, sliced red onions, fresh cilantro and lime wedges
Preparation
In a Dutch oven, heat peanut oil over low heat. Add curry paste; cook and stir 3-5 minutes. Add coconut milk; cook and stir 3-5 minutes longer.
Stir in beef, mango, salt and pepper. Increase heat to medium-high; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until meat is tender, about 2 hours. If desired, serve with rice, onions, cilantro and lime wedges.
