2 tablespoons peanut oil or 2 tablespoons olive oil
3 tablespoons Thai red curry paste
2 1/2 cups coconut milk
2 1/2 lbs. beef chuck, cut into 1 ” cubes
Salt and pepper
1/4 cup chopped cilantro (to garnish)

In a Dutch oven, warm the oil over low heat and add the curry paste. Stir and cook over low heat for about 5 minutes, then add the coconut milk. Cook and stir for another 3 minutes. Add the beef, bring to a boil and lower the heat to a gentle simmer. Cook covered for 1-1/2 to 2 hours, stirring from time to time. By now the meat should be soft, if it is not, continue cooking until it is. Raise the heat and cook uncovered another 10 minutes or until the sauce is thick Taste for seasoning and serve garnished with cilantro.