Thai Coconut Beef Curry Stew
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1.5 pounds beef stew meat
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 2 medium potatoes, cubed
- 1 can (14 oz) coconut milk
- 3 tablespoons red curry paste
- 1 cup beef broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Fresh cilantro for serving
Instructions
- Place the beef stew meat, onion, garlic, ginger, carrots, bell pepper, and potatoes into the slow cooker.
- In a separate bowl, whisk the coconut milk, red curry paste, beef broth, fish sauce, and brown sugar until smooth.
- Pour the coconut milk mixture over the meat and vegetables in the slow cooker.
- Cover and cook on low for 8 hours, until the beef is fork-tender.
- Stir in the lime juice right before serving, then top each bowl with fresh cilantro.
Notes
Cool the stew completely before dividing it into freezer containers to avoid ice crystals. When reheating, warm it gently over low heat and stir often so the coconut milk stays smooth. If the curry tastes too mild after freezing, add a small spoonful of red curry paste while reheating.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife