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Thai Coconut Curry Beef Stew
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Sharp Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch chunks
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 can (14 ounces) full-fat coconut milk
  • 1.5 cups beef broth
  • 2 medium carrots, sliced into rounds
  • 2 medium potatoes, cut into 1-inch cubes
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Place the beef chunks, diced onion, minced garlic, and grated ginger in the slow cooker.
  • Add the Thai red curry paste, coconut milk, and beef broth. Stir to coat the meat evenly.
  • Add the sliced carrots and cubed potatoes. Stir in the fish sauce and brown sugar.
  • Cover and cook on low for 7 to 8 hours until the beef is tender.
  • Stir in the lime juice just before serving. Ladle into bowls and top with chopped cilantro.

Notes

For a thicker broth, mash a few potato pieces against the side of the pot before adding the lime juice. If the curry paste you use is very spicy, start with two tablespoons and taste before adding more. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Sharp Knife