- 1 1/2 lbs beef chuck cut into 1 1/2-inch pieces
- Kosher salt
- 2 tbsp vegetable oil
- 2 tbsp butter (salted or unsalted)
- 1 white onion medium, thinly sliced
- 4 garlic cloves finely chopped
- 1 tbsp ginger peeled, finely chopped or paste
- 3 tbsp curry powder
- 2 bay leaves
- 2 13.5-oz cans unsweetened coconut milk
- 2 lbs Yukon Gold potatoes peeled, cut into 2-inch pieces
- 1 Fresno chiles sliced thin or jalapeno
- Lime wedges
- Season beef all over with kosher salt. Heat oil in a large heavy pot over medium-high heat. Working in batches (you want the beef browned, not steamed), cook beef until browned on all sides, 8–10 minutes. Transfer to a plate.
- Pour off all but a tablespoon of oil from the pot. Reduce heat to medium and add the butter, onion, garlic, and ginger. Cook, stirring often and scraping up browned bits, until the onion is translucent, about 5 minutes.
- Add curry powder and cook, stirring, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water.
- Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork tender, 30–35 minutes.
- Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over rice, topped with cilantro, sliced chile, and lime wedges.