Creamy Butter Beef Curry with Lemongrass

1.Pat the beef cubes dry with paper towels and season lightly with salt and pepper.

2.Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

3.Add the beef cubes in batches, browning them on all sides for about 4-5 minutes per batch. Remove browned beef and set aside.

4.Reduce heat to medium and add the unsalted butter to the pot. Once melted, add the finely chopped lemongrass, and sauté for 2-3 minutes until fragrant.

5.Add the chopped onion, garlic, ginger, and red chilies (if using). Cook, stirring frequently, until the onions are translucent and soft, about 5 minutes.

6.Stir in the curry powder, turmeric, ground coriander, and cumin. Cook the spices with the aromatics for 1-2 minutes to release their flavors, stirring constantly to prevent burning.

7.Return the browned beef to the pot and stir to coat with the spice mixture.

8.Pour in the coconut milk and beef broth (or water), stirring to combine. Add the fish sauce and brown sugar, then bring the mixture to a gentle simmer.

9.Reduce heat to low, cover the pot, and let the curry simmer gently for 40-45 minutes, or until the beef is tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.

10.Taste and adjust seasoning with salt and freshly ground black pepper as needed.

11.Serve the creamy butter beef curry hot over steamed jasmine rice, garnished with fresh cilantro leaves.