2 pound boneless beef chuck roast, cut into 1-inch pieces
salt & pepper
2 TBSP peanut oil
14-ounce can unsweetened coconut milk
1 large English cucumber, halved lengthwise and cut into 1/2-inch slices
1 yellow onion, cut into 1/2-inch pieces
1 1/2 cups uncooked jasmine rice
DIRECTIONS
Add the shallots, garlic, ginger, soy sauce, tomato paste, black pepper, coriander, cayenne, cumin, lime zest, and lime juice to a blender and blend into a paste. Scrape the paste into a small bowl and set aside.
Pat the beef pieces dry with paper towels and generously season with salt & pepper. Heat the oil in a dutch oven over medium-high heat. Sear the beef (in batches, dont overcrowd the pan) until well browned all over. Transfer all the seared beef to a plate and set aside.
Keep the dutch oven over medium-high heat. Add the coconut milk and the paste that you made earlier into the dutch oven and use a wooden spoon to scrape the bottom to release any stuck on bits. Return all the beef back into the dutch oven and bring to a boil.
Cover the dutch oven and reduce the heat to medium-low. Simmer while covered, stirring occasionally, for 2 hours or until beef is tender.
Take the dutch oven off the heat and stir in the cucumbers and onion. Place the lid back on the dutch oven and set aside for 30 minutes to allow the cucumber and onion to soften while you make the rice.
Add the rice and 2 1/4 cups of water to a medium-size saucepan and stir to combine. Bring to a boil over medium-high heat then cover the pan and reduce the heat to low. Simmer rice over low heat (WITHOUT REMOVING THE LID) for 10 minutes. Turn off the heat and let sit for 15 more minutes (KEEPING THE LID ON).
Fluff the rice with a fork. Serve the beef and cucumber curry over the rice.
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