Thai Red Beef Curry recipe | PCC Community Markets

Ingredients

• 2 tablespoons high-heat oil, divided
• 1 pound grass-fed chuck shoulder, cut into 1-inch cubes
• 2 tablespoons Thai red curry paste
• 1 (14-ounce) can coconut milk
• 1 cup chicken or beef stock
• 2 lime leaves (optional)
• 2 red bell peppers, seeded and sliced
• 1 (8-ounce) can bamboo shoots, drained
• 1 tablespoon brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons peanut butter
• Steamed rice, for serving
• 1/2 cup roasted peanuts
• 1/4 cup chopped fresh cilantro