Thai-Inspired Coconut Hamburger Stew
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 carrots, sliced into rounds
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 2 cups beef broth
- 1 tablespoon soy sauce
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon, then drain excess fat if needed.
- Add the diced onion, sliced carrots, and green beans to the pot. Stir and cook for 5 minutes until the onion softens.
- Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1 minute until fragrant.
- Pour in the coconut milk, beef broth, and soy sauce. Bring the mixture to a gentle simmer.
- Cover and cook for 15 minutes, stirring occasionally, until the carrots are tender.
- Remove from heat and stir in the lime juice. Season with salt and pepper to taste.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
Simmering the carrots and green beans in the coconut milk keeps them from getting mushy, so taste a carrot piece near the end to check doneness. If you prefer a thicker broth, let it reduce uncovered for a few extra minutes before adding the lime. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: Thai
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board