Beef Massaman Curry

1 pound beef stew meat

4 tablespoons red curry paste

3 tablespoons of avocado oil divided

Half small butternut squash, chopped into 1 inch cubes

Half cup yellow onion,  finely chopped

Two cans of coconut milk

2 tablespoons lime juice or fish sauce

Half teaspoon ground cardamom

Two cinnamon sticks 

Two star anise pods

1 tablespoon paprika

Half teaspoon sea salt

3 to 5 Kafir lime leaves

2 to 3 tablespoons almond butter

A smarty rice or cauliflower rice

Cilantro as a garnish

The beef can be marinated up to 12 hours in advance. 

 Peel and chop the butternut squash up to two days in advance. 

Place the beef stew in a mixing bowl along with the red curry paste and 2 tablespoons avocado oil. Stir well and allow me to marinate at least 15 minutes.

Eat the remaining 1 tablespoon of avocado oil in a large pot or Dutch oven over medium heat. Add the meat and Brown 2 to 3 minutes – don’t cook meat all the way through.

Add the remaining ingredients except the lime leaves and almond butter to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered, for one hour.

Remove the cover and cook at a gentle boil for 30 minutes, stirring occasionally, until sauce has thicken. Sir in the lime leaves. If you are so inclined, stirring the almond butter as well.

Remove cinnamon sticks and star anise and discard. 

Serve curry with rice and top with cilantro.