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Thai Coconut Curry Beef Soup
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 red bell peppers, sliced
  • 3 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 3 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups beef broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Place the beef stew meat, onion, red bell peppers, carrots, garlic, and ginger in the slow cooker.
  • In a separate bowl, whisk together the red curry paste, coconut milk, beef broth, fish sauce, and brown sugar until smooth.
  • Pour the curry mixture over the beef and vegetables in the slow cooker. Stir gently to combine.
  • Cover and cook on low for 7 to 8 hours, until the beef is tender and the vegetables are soft.
  • Stir in the lime juice right before serving.
  • Ladle the soup into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

If the broth tastes too rich after cooking, add an extra splash of lime juice to brighten it. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without separating. For a thicker texture, mash a few carrot slices against the side of the pot before serving.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl, Knife, Cutting Board