Ingredients

The following ingredients have 3 Servings
  • 1 lb braising beef (any inexpensive cut will do)
  • 1 teaspoon salt
  • ¼ cup cooking oil
  • 1 can coconut milk (can be light)
  • ⅓ cup red Thai curry paste
  • ¼ cup soy sauce (can be reduced sodium)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sriracha
  • 1 lime (sliced into rounds with skin on)
  • 1 stalk lemongrass (cut into 3 pieces)
  • 2 inch piece of ginger (chopped)
  • 5 cloves garlic (crushed with the side of your knife)
  • Sea salt and pepper (to taste)
  • Cilantro (for garnish)
  • 100 square wonton wrappers
  • Cooking spray oil
  • Sesame seeds
  • Sea salt

Instruction

  • Cut the beef into chunks roughly the size of your fist and season well with salt.
  • Heat the oil over high heat in a large heavy-bottomed pot. When the oil is hot, add beef and sear on all sides until it is dark brown. Make sure not to crowd the pan; you will probably need to work in batches. Keep a close eye on the beef as you sear it, you want it to be dark brown but not to burn. Lower the heat if you think it is getting too close to burning.
  • Remove each piece of beef from the pot when it is dark brown and seared on all sides. Once all pieces are finished remove the pot from the element.
  • Add the coconut milk all at once and stir to remove any brown bits from the bottom of the pan. Add the curry paste, soy sauce, rice vinegar, sriracha, lime, lemongrass, ginger, and garlic and stir well.
  • Place beef back in the pan in a mostly single layer. Add enough water so that the beef is ¾ covered with liquid.
  • Place the pot on the smallest element you have. Bring the covered pot to barely a simmer then reduce heat so that it stays barely simmering. You don't want it to boil. Continue to just barely simmer the beef for 5 hours, or until it is very very tender.
  • Once the beef is tender, remove it from the cooking liquid. Remove the lime pieces then turn the heat to high and boil, uncovered, until there is about ¾ cup of liquid left.
  • While the sauce is reducing take 2 forks and shred the beef. Add the shredded beef back into the ¾ cup of cooking liquid and toss to coat. Season with salt and pepper. Set aside.
  • The coconut beef can be made up to 3 days in advance and stored in the fridge. Or kept well sealed in the freezer for up to 1 month. Warm gently before using.