Crying Tiger Thai Coconut‑Free Red Curry Beef

Ingredients

• 600 g Beef chuck, cut into 1‑inch cubes
• 3 tbsp Red curry paste (homemade: dried red chilies, lemongrass, kaffir lime leaves, garlic, ginger)
• 1 cup Beef broth, low‑sodium
• 300 g Bok choy, trimmed and quartered
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
• 1 tbsp Vegetable oil
• 0.5 tsp Salt, to taste
• to taste Freshly ground black pepper(optional)

Instructions

1. 1

   Heat the oil in a large Dutch oven over medium‑high heat; add the red curry paste and stir‑fry for 1‑2 minutes until fragrant.

2. 2

   Add the beef cubes, sear on all sides until browned, about 4 minutes.

3. 3

   Pour in the beef broth, fish sauce, and lime juice; bring to a gentle boil, then reduce heat to low, cover, and simmer for 20‑25 minutes until the beef is tender.

4. 4

   While the beef simmers, steam the bok choy in a separate pot or basket for 5‑7 minutes until bright green and just tender.

5. 5

   Season the curry with salt and pepper, adjust seasoning if needed, and serve the beef over the steamed bok choy.

6. 6

   Optional: garnish with fresh cilantro leaves or sliced red chilies for extra heat and color.