Red Curry Braised Beef | RICARDO

Ingredients

• 2.2 lb (1 kg) boneless beef blade roast, cut into 4 pieces
• 1 tbsp (15 ml) vegetable oil
• 1 onion, chopped
• 2 cans (14 oz/398 ml each) light coconut milk (see note)
• 1/3 cup (75 ml) red curry paste
• 1 lime slice
• 1 tbsp (15 ml) fish sauce
• 1 tbsp sugar
• 1 pinch ground cinnamon
• 2 Chinese eggplants, cut into ¾-inch (1.5 cm) rounds
• ¾ lb (340 g) thin green beans
• 1 red bell pepper, seeded and thinly sliced
• Thai basil or cilantro leaves (optional)