Fran's Thai Style Beef Curry

2 tbsp oil
3 tbsp thai red curry (use less..too spicy. 2 1/4 to 1/2 is perfect)
2 1/2 c. coconut milk (I used 2 16 oz cans)
2 1/2 lbs. chuck roast, cut in 1 inch cubes (used stew meat or chicken breasts)
salt, to taste.
2 tbsp cilantro, chopped

Heat oil over low heat. Add curry paste. Cook and stir 5 mins. Add coconut milk. Cook 3 mins longer. Add beef cubes. Bring to a boil. Cover and simmer on low heat 2 1/2 hours, stirring occasionally. Cook until the meat is tender. Don't add any salt at this point because the sauce will be reduced later and may end up too salty.

-- My Notes --

We used chicken and beef and cooked the meat first and then added.

10/2010 - I made this yesterday without cooking the chicken first. I just dumped in the coconut milk mixture and let it cook for 2 hours. It was AWESOME. I stirred it after an hour. I used about 2 1/4 to a 1/2 of curry paste. It was the perfect spiciness. I could actually handle it without needing yogurt afterward.

We also added potatoes and carrots when we put the raw chicken in. Very good! Broccoli as a side is also yummy.