Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef chuck and sear until browned on all sides, about 5-7 minutes.
2. Add the red curry paste to the pot and cook for another 2 minutes, stirring constantly to coat the beef.
3. Pour in the coconut milk and beef broth, then add the fish sauce and brown sugar. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 30-35 minutes or until the beef is tender.
5. Stir in the lime juice and chopped basil leaves just before serving.
6. Serve the curry over a bed of jasmine rice and garnish with additional basil if desired.