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      Title: Coconut Mango Thai Beef Curry
 Categories: Beef, Curry, Fruits
      Yield: 6 Servings

      2 tb Oil
      3 tb Red curry paste
  2 1/2 c  Coconut milk
  2 1/2 lb Boneless chuck; in 1" cubes
      1 c  Dried mango; chopped
      1 ts Salt
    1/4 ts Pepper

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           Cooked rice; hot
           Red onions; sliced
           Fresh cilantro
           Lime wedges

  In a Dutch oven, heat peanut oil over low heat. Add curry paste;
  cook and stir 3 to 5 minutes. Add coconut milk; cook and stir 3 to
  5 minutes longer.

  Stir in beef, mango, salt, and pepper. Increase heat to
  medium-high; bring to a boil. Reduce heat; simmer, uncovered,
  stirring occasionally, until meat is tender, about 2 hours. If
  desired, serve with rice, onions, cilantro, and lime wedges

  Recipe by Terri Lynn Merritts, Nashville, Tennessee

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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