Love it! So easy and delicious. I usually do a variation on this that’s in a pan with chicken but thought I would try this one with beef and kaffir lime leaves, when I came across it yesterday. Who doesn’t love slow-cooked everything?!
Lime leaves can be found in the Granville Island market at South China Seas, and likely other ethnic food stores in Vancouver but this is where I found them.
I have to credit Edible Vancouver for this one. They have a great list of recipes, including Rhubarb Heaven which I’m making later this week with the ginger snaps I made on Sunday. Truly amazing dish but more on that to come…
1lb stew beef in 1″ cubes
Dredge beef in flour. In ovenproof stock pot, sear in high temp oil. They call for 1 tbsp veg oil but I would use grapeseed. Grapeseed oil is great because it imparts little-to-no flavour and heats at a higher temp than other oils.
1-2 tbsp red Thai curry paste (definitely 2)
3 lime leaves
1 stalk lemongrass, cut in a few pieces, large enough to remove later
1 can coconut milk
1 tbsp fish sauce
2 scallions, chopped
1 lime juiced
Reduce heat. Add curry, lime leaves and lemongrass. Stir. Add coconut milk, fish sauce.
Place in oven at 300 degrees for two hours. Reduce heat to 200 for third hour.
Just before serving, remove lime leaves and lemongrass. Add lime juice and scallions. Serve with steamed bok choy and jasmine rice.