Cooking Instructions

• Preheat the oven to 350°F (175°C).
• Pat the beef dry with paper towels. Season with salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat.
• Add the beef in batches, making sure not to overcrowd the pan. Sear for about 2–3 minutes per side, until each piece is nicely browned.
• Transfer the browned beef to a plate and set aside.
• Lower the heat to medium. In the same pot, add the serrano peppers, ginger, garlic, lemongrass, lime leaves, curry paste, and turmeric, stirring for 2–3 minutes until fragrant.
• Stir in the sliced mushrooms and cook for 4–5 minutes, until they release their moisture and start to brown.
• Pour in the coconut milk and water, stirring to fully dissolve the curry paste and lift any browned bits from the pot.
• Add the palm sugar and fish sauce, stirring until the sugar melts. Taste and adjust seasoning with salt or pepper as desired.
• Return the seared beef along with any juices to the pot. Add the chopped onion and carrots, stirring gently to coat everything in the sauce.
• Cover with a lid and transfer the pot to the oven. Braise for 2½ to 3 hours, until the beef is tender and the sauce is rich and aromatic.
• Remove from the oven. Discard the lemongrass pieces and lime leaves.
• Let the curry rest, covered, for about 30 minutes before serving.
• Spoon the tender beef, mushrooms, and creamy coconut sauce over steamed rice. Garnish with fresh cilantro, lime juice, and chili oil or chili flakes.