Coconut Beef Curry

Ingredients · for 6 (scales to your household)

• 1 1/2 lbs Beef chuck $14.97
• 1/2 tsp Salt $0.03
• 2 tbsp Vegetable oil $0.16
• 2 tbsp Butter $0.40
• 1 White onion $0.60
• 4 cloves Garlic $0.12
• 1 tbsp Ginger paste $0.11
• 3 tbsp Curry powder ((See Note 1)) $0.88
• 2 Bay leaves $0.02
• 26 oz Unsweetened coconut milk $4.95
• 2 lbs Yukon Gold potatoes $4.69
• 1 Fresno chiles $0.25
• 2 tbsp Cilantro $0.05
• 1 Lime wedges $0.84

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
2. Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
3. Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
4. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
5. Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.

Per serving