Coconut Beef Curry with Cinnamon and Cardamom

Heat a large pot or Dutch oven over medium-high heat. Add the cubed chuck steak and cook, stirring occasionally, until browned on all sides, about 5 minutes.

Add the grated ginger and minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.

Pour in the coconut milk and add the diced onion, tamarind paste, cinnamon sticks, and crushed cardamom pods. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, stirring occasionally, until the beef is fork-tender and the flavors have melded together.

Add the chopped bok choy to the pot and continue to simmer for 5 more minutes, until the bok choy is tender.

While the curry is simmering, cook the basmati rice according to the package instructions.

Serve the coconut beef curry over the steamed basmati rice.