Thai Beef Curry

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Add the beef pieces to the pot and brown on all sides, about 5-7 minutes.

Stir in the red curry paste and cook for 2 minutes, allowing the flavors to meld.

Pour in the coconut milk and beef broth, stirring to combine.

Bring the mixture to a simmer, then reduce heat to low and cover. Cook for 1 hour, or until the beef is tender.

Add the mixed vegetables, fish sauce, brown sugar, salt, and black pepper. Stir well and cook for an additional 15 minutes until the vegetables are tender.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh basil leaves and lime wedges.

Spice Level: