In this recipe
-
Red Curry Paste
Thai chilies, garlic, lemon grass, galangal ginger and kaffir lime give this curry paste a delectably versatile flavor.
-
Coconut Milk
The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!
-
Fish Sauce
Fish Sauce is an essential element in Thai cooking, used as other Asian cultures use soy sauce.
|
Red Curry Beef Stew
4 Servings
30 minutes to assemble
About 2 hours to cook
2 tablespoons vegetable oil 1-1.75 oz box 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 3 tablespoons Fish Sauce 2 teaspoons brown sugar 1 cup roasted, unsalted peanuts
- In large pot, heat oil. Add Red Curry Paste. Sauté until dissolved.
- Add stew meat and brown on all sides.
- Add onions and carrots and sauté for 3 minutes.
- Add potatoes, Coconut Milk, Fish Sauce and brown sugar.
- Cover and simmer for approximately 2 hours or until meat is tender.
- Garnish with peanuts.
Red Curry Beef Stew
Nutrition Facts:*
CALORIES: 1800
FAT: 98g
CHOLESTEROL: 290mg
SODIUM: 2810mg
CARBS: 103g
PROTEIN: 130g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
