Red Curry Beef

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  Beef Chuck Roast
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  1 tablespoon kosher salt
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  1 teaspoon freshly cracked black pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Coconut Milk, Full-Fat, Canned
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  Low Sodium Beef Broth(480g)
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  Thai red curry paste(30g)
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  Lime(5g)
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  Lime Juice, Fresh(15g)
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  Yellow Onion
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  Garlic
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  Lemongrass, Fresh
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  Ginger, Fresh Root
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  Sweet Potato, Baked, Flesh Only(960g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Bell Pepper
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  Rice, White, Long-Grain
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  Cilantro, Fresh
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  Basil, Thai, Fresh
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  Thai Chili Pepper

Instructions

1. 1Cut the beef chuck roast into 2-inch chunks. Mince the garlic, grate the ginger, dice the onion, slice the lemongrass into 2-inch pieces, dice the bell pepper, and cut the sweet potato into 1-inch cubes. Zest and juice the lime. Cook the white rice according to package directions.
2. 2Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, add the beef and cook 4–5 minutes per batch, stirring occasionally, until deeply browned on all sides. Transfer all browned beef to a plate.
3. 3Add the red curry paste to the pot and cook over medium heat for 1–2 minutes, stirring constantly, until fragrant. Add the onion, garlic, lemongrass, ginger, lime zest, and lime juice; cook for 2–3 minutes, stirring, until the aromatics soften.
4. 4Pour in the coconut milk and beef broth; whisk to combine and dissolve the curry paste. Return the beef and any accumulated juices to the pot. Bring to a simmer over medium-high heat, then reduce to low, cover, and simmer for 1.5–2 hours, until the beef is very tender and shreds easily with a fork. Remove from heat, shred the beef directly in the pot using two forks, and stir to incorporate.
5. 5Add the sweet potato and bell pepper to the pot. Return to medium heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the sweet potato is fork-tender and the bell pepper is soft but not mushy.
6. 6Divide the cooked rice evenly into 8 airtight containers. Top each portion with the red curry beef and vegetables, spooning the sauce generously over the top.
7. 7Allow the containers to cool to room temperature, then seal and refrigerate for up to 4 days. To reheat, transfer to a microwave-safe container and heat at 50% power for 3–4 minutes, stirring halfway through, until warmed through to 165°F.
8. 8Garnish each serving with fresh cilantro, Thai basil, and sliced Thai chilies just before eating.