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BEEF

Season the beef all over with 1 teaspoon each salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, add the beef and sear, turning as needed, until browned on two sides, 8–10 minutes. Using a slotted spoon, transfer the beef to a pate.

Pour off all but 2 tablespoons of the fat in the pan and return the pan to medium-high heat. Add the onion and garlic and cook, stirring often, until softened, about 6 minutes. Add the curry paste and stir until it is fragrant and evenly coats the onion and garlic, about 30 seconds. Pour in the coconut milk and stir to dislodge the browned bits from the pan bottom. Stir in the fish sauce, lime juice, and sugar and bring to a boil.

Transfer the contents of the pan to a slow cooker and add the beef, stirring to coat evenly. Cover and cook on the low setting for 6 hours or the high setting for 3 hours. The beef should be very tender.

Using a arge spoon, skim any fat from the surface of the curry. Spoon the curry onto individual pates or into a serving bowl. Sprinkle with the basil and serve.

2 ½ lb (1.1 kg) boneless beef chuck, cut into 1 ½-inch (4-cm) pieces

Kosher salt and freshly

ground pepper3 tablespoons canoa oil1 yellow onion, finely chopped4 cloves garlic, minced

¼ cup (60 g) Thai red

curry paste

2 cans (14 fl oz/425 ml each) coconut milk (not light), shaken well before opening2 tablespoons fish sauce2 tablespoons fresh lime juice2 tablespoons firmly packed dark brown sugar3 tablespoons chopped fresh Thai basil or ciantro

SERVES6–8

This Thai-style beef curry comes together quickly when you have coconut milk, red curry paste,andfish sauce already on the pantry shelf.Make the curry a day in advance and its complex flavors will more thoroughly infuse the meat. For a hearty one-pot meal, add a few handfuls of cubed pumpkin or butternut squash along with the beef.

BEEF& COCONUT RED CURRY