Red Curry Beef with Bamboo Shoots

By gMinor

This is my take on a Beef Gaeng Daeng dish I used to get at my favorite Thai restaurant. I would guess that this is not authentic Thai, but it sure is good. Sweeter more so than spicy (unless you add the Chilis).

Ingredients

• 1.5 - 2 pounds 1.5 - 2 pounds Stewing Beef, cut into 1 inch chunks
• 1 Teaspoon salt
• 1 Teaspoon freshly ground pepper
• 1 Tablespoon canola oil
• 1 large Yellow Onion, sliced
• 4 Garlic Cloves, minced
• 1/2 cup Thai Red Curry Paste
• 1 (13.5-ounce) can Unsweetened Coconut Milk (or 2 cans for more of a 'soup')
• 2 Tablespoons Thai or Vietnamese Fish Aauce
• 2 Tablespoons fresh Lime Juice
• 2 Tablespoons firmly packed dark Brown Sugar
• 2 to 3 sliced Red Chilis (optional for more heat)
• 2 (8-ounce) cans Sliced Bamboo Shoots, drained
• Rice
• Sweet basil (optional garnish)

Details

Servings 6
Preparation time 20mins
Cooking time 380mins
Adapted from williams-sonoma.com

Preparation

Step 1

Place the beef in a bowl and add salt and pepper. Toss to coat evenly.
Warm the canola oil in a pan over high heat. Cook the beef until browned on all sides (and I mean almost crispy), about 15 minutes. Put beef into the slow cooker, but leave all the juices in the pan.

Reduce head to med-high and add the onion and garlic to the pan and cook for about 1 minute. Add the curry paste and stir until it is fragrant and coats the onion and garlic, about 30-60 seconds. Add the coconut milk to deglaze the pan (scrape up any bits on the bottom). Add the fish sauce, lime juice and brown sugar (and chili if you want more heat). Bring to a boil for about 2-5 minutes. If you want a thicker sauce leave it for 10-15 ish.

Pour the coconut milk mixture over the beef in the slow cooker. Cook for about 6 hours on low (or 3 hours on high). Roughly 5 minutes before it's done add the drained bamboo shoots.

Serve over rice and if desired, garnish with Sweet Basil.