1 1/2 lb beef chuck, cut into chunks
2 Tbsp vegetable oil
2 Tbsp unsalted butter
1/2 large white onion, thinly sliced
4 garlic cloves, finely chopped
1 Tbsp finely chopped, peeled ginger
1.5 Tbsp yellow curry powder
1.5 Tbsp red curry paste
2 Tbsp Fish Sauce
2 13.5-oz cans unsweetened coconut milk, reserve thickest part of coconut milk
2 lb Yukon Gold potatoes, peeled & cut into 2″ chunks
Rice or pasta to serve over
Dry beef and season generously with salt. Batch fry beef in large, heavy pot over medium-high heat until browned all over. Transfer beef to plate.
Pour off all but 1 Tbsp fat from pot. Reduce heat to medium, add butter, onion, garlic, and ginger and cook – stirring often and scraping up browned bits until onion is translucent. Add curry and cook – stirring – until it sticks to the pot. Add thickest part of coconut milk and 1 cup water. Return beef to pot and bring to simmer. Cook, partially covered, until beef is tender, 30-35min. Add potatoes, bring to simmer, and cook uncovered stirring occasionally until potatoes are tender, 25-35min. Adjust with water if too thick. Salt to taste. Serve over rice or noodles with chile and lime.