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Coconut Curry Beef

Amy Johnson | She Wears Many Hats
  • 195 minutes
  • Serves 6

INGREDIENTS

2 tbsp

vegetable oil

2 lb

beef chuck roast, cut into 2" pieces

salt

2

large onions, cut into wedges

4 cloves

garlic, minced

2 tsp

soy sauce

1 tbsp

ground ginger

1 tbsp

curry powder

1 tsp

ground cayenne pepper

13 3/5 oz

canned light coconut milk

2 tbsp

packed brown sugar

1

yellow bell pepper, chopped in chunks (may substitute red or orange bell pepper)

1 pint

cherry tomatoes

optional, fresh cilantro for garnish, chopped