2 tablespoons oil
3 tablespoons Thai red curry paste *
2 1/2 cups coconut milk, 20 ounces (see my comments below)
2 1/2 pounds chuck roast, cut in 1" cubes
Salt, to taste
1/4-1/2 teaspoon xanthan gum, optional
2 tablespoons cilantro, chopped

Heat the oil in a Dutch oven over low heat. Add the curry paste. Cook and stir 5 minutes; add the coconut milk. Cook 3 minutes longer. Add the beef cubes; bring to a boil. Cover and simmer on low heat 2 1/2 hours, stirring occasionally. Cook until the beef is very tender. Don't add any salt at this point because the sauce will be reduced later and may end up too salty.
With a slotted spoon, remove the chunks of meat to a serving bowl. Pour the liquid into a fat separator and let stand about 10 minutes or until most of the grease has risen to the top. Return the meat to the cooking pot and pour the liquid back in keeping the grease out. You can also just skim the grease out of the pot, if you choose. Bring back to a simmer. Cook, uncovered, another 30 minutes to thicken the sauce. If the sauce isn't as thick as you'd like it, add the xanthan gum. Adjust the seasoning with salt and add the cilantro.
Makes 4-6 servings



Do not freeze
* You'll need about half of a 4 ounce jar.



Per 1/4 Recipe: 934 Calories; 79g Fat; 47g Protein; 7g Carbohydrate; trace Dietary Fiber; 6.5g Net Carbs
Per 1/6 Recipe: 623 Calories; 52g Fat; 31g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs

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