@jcsfeed: Slow-Simmered Coconut Curry Beef Bowl with Jasmine Rice and Warm Naan Ingredients: 1.2 kg beef chuck, cut into chunks 2 tablespoons vegetable oil 1 onion, diced 4 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons red curry paste 1 tablespoon mild curry powder 1 teaspoon smoked paprika 400ml coconut milk 3 cups beef stock 2 carrots, sliced 1 red bell pepper, chopped 3 potatoes, cubed 1 tablespoon fish sauce 1 teaspoon brown sugar Juice of 1 lime Salt and cracked black pepper to taste Fresh cilantro leaves for garnish Lime wedges for serving Cooked jasmine rice Warm naan bread Directions: Heat vegetable oil in a large Dutch oven over medium-high heat. Season beef chunks with salt and cracked pepper, then sear until browned on all sides. Remove beef and set aside. In the same pot, sauté onion for 3-4 minutes until softened. Add garlic and ginger, stirring until fragrant. Mix in red curry paste, curry powder, and smoked paprika, cooking for 1 minute to release the spices. Pour in coconut milk and beef stock, stirring until smooth and creamy. Return beef to the pot and bring to a gentle simmer. Add carrots, potatoes, and red bell peppers. Cover and cook on low heat for 2 1/2 to 3 hours until the beef is tender and the broth thickens slightly. Stir in fish sauce, brown sugar, and fresh lime juice for balance and brightness. Taste and adjust seasoning if needed. Serve hot in rustic bowls over fluffy jasmine rice with warm naan on the side. Garnish with fresh cilantro leaves and an extra squeeze of lime before serving. Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes Kcal: 690 kcal | Servings: 6 servings

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Tuesday 12 May 2026 04:14:09 GMT