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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is based on a recipe from A Taste of Thai’s “Red Curry Paste” packet. I’ve been making this for years (and just last night) and I really love it. I’m planning to make it again next week so will try to get a photo. My only reservation with it now-a-days is that my husband is on a low-sodium diet and I’ll need to find a recipe for the red curry paste that has no salt added. When I run out of these packets I’ll search for a low-sodium recipe and post an update. Note: be careful with the Thai fish sauce; you may want to go shy of 3 tablespoons if you’ve never had any before; although I like it, I’ve found that many people comment on the “fishy” (not in a good way!) taste it adds. I added the carrots, canned corn, and cilantro garnish. Ingredients:
2 tablespoons canola oil |
2 tablespoons thai red curry paste (i use 3 tablespoons (or more) |
2 lbs stew meat, cubed (my husband prefers a chuck steak) |
2 onions, chopped |
2 potatoes, peeled, cut in chunks |
2 carrots, peeled, cut in chunks |
1 (14 ounce) can baby corn, drained |
1 cup thai coconut milk (i add a whole 14 ounce can) |
3 tablespoons thai fish sauce (optional) |
2 teaspoons brown sugar |
1 cup roasted unsalted peanuts |
2 tablespoons cilantro, chopped (optional garnish) |
Directions:
1. Heat oil in large stew pot.
2. Add red curry paste. Sauté for 1 minute. Add beef and brown on all sides. Add onions and carrots and sauté until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
3. Garnish with peanuts and cilantro.
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