Irresistible Thai Beef and Vegetable Curry

Ingredients:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless beef chuck roast or stew meat (cut into bite-sized pieces)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1-2 tablespoons red Thai curry paste (adjust for spice preference)
• 1 (13.5 oz) can coconut milk
• 1 cup beef broth (or vegetable broth for a vegetarian option)
• 1 tablespoon fish sauce (vegetarian option: substitute with soy sauce)
• 1 tablespoon brown sugar (packed)
• 1 tablespoon lime juice
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 cup broccoli florets
• 1 (15 oz) can straw mushrooms, drained and sliced (optional)
• 1 cup baby carrots, halved or quartered
• Fresh cilantro leaves (for garnish)
• Cooked rice (for serving)

Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
2. Brown the Beef: Add the cubed beef to the hot oil and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
3. Sauté Aromatics: Push the browned beef to the side of the pot. Add chopped onion, minced garlic, and grated ginger to the empty space. Sauté for 1-2 minutes, or until fragrant.
4. Stir in Curry Paste: Stir in the red Thai curry paste and cook for an additional minute, allowing the flavors to release.
5. Deglaze with Coconut Milk: Pour in the coconut milk and beef broth (or vegetable broth). Stir to scrape up any browned bits from the bottom of the pot and bring to a simmer.
6. Season and Simmer: Add fish sauce (or soy sauce), brown sugar, and lime juice. Season with salt and pepper to taste. Bring the curry to a simmer, then reduce heat to low and simmer partially covered for 15-20 minutes, or until the beef is almost tender.
7. Add Vegetables: Add the sliced bell peppers, broccoli florets, mushrooms (if using), and baby carrots. Simmer for an additional 10-12 minutes, or until the vegetables are tender-crisp.
8. Adjust Consistency (Optional): If the curry seems too thick, you can add a splash of water or coconut milk to thin it out to your desired consistency.
9. Garnish and Serve: Once the vegetables are cooked through and the beef is tender, remove the pot from heat. Taste and adjust seasonings with fish sauce (or soy sauce), lime juice, or brown sugar if needed. Garnish with fresh cilantro leaves. Serve hot over cooked rice and enjoy!