Red Curry Beef Stew Recipes

CURRIED BEEF STEW

Steps:

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

COCONUT RED CURRY STEW

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

RED THAI BEEF CURRY

Steps:

• Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
• Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
• Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
• Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
• Serve with Thai fragrant rice such as Jasmine.

RED CURRY BEEF STEW

Steps:

• Heat oil in large stew pot.
• Add red curry paste. Sauté for 1 minute. Add beef and brown on all sides. Add onions and carrots and sauté until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
• Garnish with peanuts and cilantro.

SLOW COOKER RED CURRY BEEF POT ROAST

Steps:

• Generously season beef chuck roast with salt and pepper.
• Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat.
• Spread chopped onions in slow cooker; place browned roast on top of onions.
• Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat.
• Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil.
• Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker.
• Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours.
• Remove meat from the broth. If desired, skim some fat from the surface of the broth.
• Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes.
• Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture.
• Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes.
• Ladle into serving bowls and garnish with chopped peanuts and cilantro.