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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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