Thanks for the photo and recipe, Amy!

Amy was kind enough to send me this recipe that she tried out recently.   It’s a great recipe for a Dutch oven or it can be modified for a slow cooker as well.

Beef Braised in Coconut Milk
Serves 6

• 1 Tbsp. coconut oil (or other oil)
• 3 lbs. beef chuck roast, cut into 6 pieces, trimmed of obvious excess fat
• coarse salt
• 1 small onion, sliced into 1-inch pieces
• 2 cloves garlic, minced
• 1 Tbsp. freshly grated ginger
• zest of 1 lime
• 2 Tbsp. green or red Thai curry paste (available in the Asian foods section of most grocery stores)
• 1 can coconut milk (do not use the carton-version of coconut milk, which is actually quite watery; go for a can of rich, thick coconut milk)
• 2 Tbsp. brown sugar (or more to taste)
• 2 Tbsp. Thai fish sauce (or more to taste)
• 1 bell pepper, cut into 1-inch pieces
• juice of 1 lime (about 2 Tbsp.)
• 2 scallions, chopped
• 1/4 c. thinly sliced fresh basil

For the directions, check out the recipe here.

WOD 07.13.12

Bench Press 3×5 or Wendler

AMRAP 4:
6 Pull Ups
12 Kettlebell Swings

Rest 2 Minutes

AMRAP 4:
6 Ring Dips
12 Ball Slams