Red Curry Beef Stew

Red Curry Beef Stew

We are partial to coconut and I am partial to curry. I’ve also done this with chicken. This recipe if from A Taste of Thai, the manufacturer of the coconut milk.

YIELD

4 Servings

TIME

30 minutes to assemble
About 2 hours to cook

Red Curry Beef Stew

Ingredients:

2 tablespoons vegetable oil

2 tablespoons Red Curry Paste

2 lbs stew meat

2 medium onions, chopped

3 medium carrots, peeled and cut into chunks

3 medium potatoes, peeled and cut into chunks

1-13.5 oz can Coconut Milk (I use the Lite Coconut Milk)

3 tablespoons Fish Sauce

2 teaspoons brown sugar

1 cup roasted, unsalted peanuts

Method:

  1. In large pot, heat oil. Add Red Curry Paste. Sauté until dissolved.
  2. Add stew meat and brown on all sides.
  3. Add onions and carrots and sauté for 3 minutes.
  4. Add potatoes, Coconut Milk, Fish Sauce and brown sugar.
  5. Cover and simmer for approximately 2 hours or until meat is tender.
  6. Garnish with peanuts.
Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.