Warm up the house by inviting your friends and family over for this easy-to-make curry with beef and butternut squash.
THAI RED CURRY WITH BEEF AND BUTTERNUT SQUASH
- 2½ lb. chuck roast, cut into 2-inch chunks
- Salt and black pepper
- Cooking oil
- ¼ cup Thai red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice (1 lime)
- 14 oz.-can coconut milk
- 1 14-oz.-can of chicken broth
- 1½ - 2 lb. butternut squash, cut into 2-inch chunks
- 3-4 leaves of Thai basil, torn
- Cooked jasmine rice to serve (optional)
- In a large bowl, toss the beef with about 1 tsp of Kosher salt and 1 tsp ground black pepper.
- Heat a couple of tablespoons of cooking oil in a Dutch oven or large pot over medium-high heat.
- Brown the beef for about 2 minutes, flip and brown the other sides, about 5 minutes total. Work in batches. Set aside.
- To the pot, add the curry paste, ½ cup of coconut milk, fish sauce, and lime juice. Stir to combine and scrape up the browned bits. Add the rest of the coconut milk and chicken broth.
- Add the beef and the the squash. Lower the heat to medium-low and let simmer, partially covered for about 2 hours or until the beef is fork-tender. During the last 15 minutes, add the basil.
- Serve with a generous serving of jasmine rice or noodles.
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