Name: Coconut Beef Curry
Cook time: 1 HR 10 minutes
Total time: 1 HR 45 minutes
Yield: 4 Servings
Ingredients: 1½ pounds beef chuck, cut into 1½-inch pieces; Kosher salt; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; ½ large white onion, thinly sliced; 4 garlic cloves, finely chopped; 1 tablespoon finely chopped peeled ginger; 3 tablespoons curry powder, preferably Indian; 2 bay leaves; 2 13.5-ounce cans unsweetened coconut milk; 2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces; Steamed jasmine rice, cilantro, thinly sliced Fresno chile, and lime wedges (for serving)

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Alex Lau

There's a time for a 20-ingredient, four-hour curry, and it's not 5 p.m. on Tuesday. This shortcut version yields a hearty crowd-pleaser.

Recipe notes