Coconut Beef Curry

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1 ½ lbs beef chuck cut into 1½-inch pieces

½ teaspoon salt

2 tablespoons vegetable oil

2 tablespoons butter

1 medium white onion, thinly sliced

4 cloves garlic, finely chopped

1 tablespoon ginger paste or fresh ginger, peeled and finely chopped

3 tablespoons curry powder

2 bay leaves

26 oz unsweetened coconut milk

2 lbs potatoes peeled, cut into 2-inch pieces

Toppings:

1 green chili, sliced thin

fresh cilantro

Lime wedges

1. Season beef with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook until

browned on all sides, 8–10 minutes. Transfer to a plate.

2. Pour off all but a tablespoon of oil from pot. Reduce heat to medium and add the butter, onion, garlic, and

ginger. Cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. 

3. Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.

4. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork

tender, 30–35 minutes.