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Amanda Salinas: "We were happy with this dinner, however, needed t…" Read More
7Ingredients
6Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 lb. chuck steak (pastured, cubed)
- 2 Tbsp. Thai red curry paste (with no added preservatives or sugar)
- 1/4 cup bone broth (beef, try this recipe, warmed)
- 1 tsp. turmeric powder
- 14 oz. coconut cream (not coconut milk; BPA-free)
- 1 kaffir lime leaf (fresh, or zest and juice from 1/2 lime)
- 3/4 tsp. salt (if curry paste is salt-free)
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Reviews(6)
Amanda Salinas 4 years ago
We were happy with this dinner, however, needed to cook it for about 3-4hrs to really get the beef tender. i add carrot, pumpkin, potatoes, 40mins before end and spinach and then green beans 10mins before end and that worked well. left lid on the entire time.
Djen M. 4 years ago
A delicious and simple recipe. My meat didn’t soften even after adding 40 minutes to the cook time. I believe it was the height of the pot I used. A quick 35 minutes in the pressure cooker solved that. I will definitely make it again. I added it to a curried cauliflower soup that used the same curry paste. It’s divine!
Jill 5 years ago
I didn’t read through the recipe ahead of time so I didn’t realize this recipe took 3 + hrs .
I pulled out my pressure cooker and 60 min later it was done . We put this over cauliflower rice . It was very good . Will make again