Instructions

1. In a large bowl, combine 2 pounds of beef (chuck or brisket) cut into 1-inch cubes with 2 tablespoons of soy sauce and 1 tablespoon of fish sauce. Mix well and let marinate for 30 minutes.
2. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add 1 onion, finely chopped, and sauté until translucent, about 5 minutes.
3. Add 4 cloves of garlic, minced, and 1 tablespoon of ginger, minced. Stir and cook for an additional 2-3 minutes until fragrant.
4. Stir in 2 tablespoons of red curry paste and cook for another 2 minutes to toast the spices.
5. Add the marinated beef to the pot, stirring to coat the meat with the curry paste. Cook for about 5 minutes until the beef is browned on all sides.
6. Pour in 1 can (13.5 oz) of coconut milk and add 2 cups of beef broth. Bring to a gentle simmer.
7. Add 1 tablespoon of brown sugar, 1 tablespoon of tamarind paste, and 1 tablespoon of lime juice. Stir well.
8. Add 1 red bell pepper, sliced, 1 carrot, sliced, and 1 cup of green beans, trimmed. Stir to combine.
9. Cover and let the curry simmer for about 1 hour, or until the beef is tender. Stir occasionally and add more broth if necessary.
10. Taste and adjust the seasoning with additional fish sauce or lime juice as needed.
11. Serve the beef curry hot over steamed jasmine rice and garnish with fresh cilantro and lime wedges.