Ginger and Tamarind Thai Red Curry with Beef

Method

1. Mix ginger into the vegetable oil. 4: during preparation, add tamarind paste with the coconut milk.
2. Heat oil in a pot over medium heat.
3. Add red curry paste and cook 1-2 minutes until fragrant.
4. Add beef and cook until browned, about 5 minutes.
5. Stir in coconut milk, broccoli, fish sauce, and palm sugar; simmer 10 minutes.
6. Stir in basil leaves and serve.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.