THAI CURRY STEW RECIPES

Name: Red Curry Beef Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons canola oil; 2 tablespoons Thai red curry paste (I use 3 tablespoons (or more); 2 lbs stew meat, cubed (my husband prefers a chuck steak); 2 onions, chopped; 2 potatoes, peeled, cut in chunks; 2 carrots, peeled, cut in chunks; 1 (14 ounce) can baby corn, drained; 1 cup thai coconut milk (I add a whole 14 ounce can); 3 tablespoons Thai fish sauce (optional); 2 teaspoons brown sugar; 1 cup roasted unsalted peanuts; 2 tablespoons cilantro, chopped (optional garnish)

RED CURRY BEEF STEW RECIPE - FOOD.COM

Red Curry Beef Stew Recipe - Food.com image

This is based on a recipe from A Taste of Thai’s “Red Curry Paste” packet. I’ve been making this for years (and just last night) and I really love it. I’m planning to make it again next week so will try to get a photo. My only reservation with it now-a-days is that my husband is on a low-sodium diet and I’ll need to find a recipe for the red curry paste that has no salt added. When I run out of these packets I’ll search for a low-sodium recipe and post an update. Note: be careful with the Thai fish sauce; you may want to go shy of 3 tablespoons if you’ve never had any before; although I like it, I’ve found that many people comment on the “fishy” (not in a good way!) taste it adds. I added the carrots, canned corn, and cilantro garnish.

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
2 tablespoons Thai red curry paste (I use 3 tablespoons (or more)
2 lbs stew meat, cubed (my husband prefers a chuck steak)
2 onions, chopped
2 potatoes, peeled, cut in chunks
2 carrots, peeled, cut in chunks
1 (14 ounce) can baby corn, drained
1 cup thai coconut milk (I add a whole 14 ounce can)
3 tablespoons Thai fish sauce (optional)
2 teaspoons brown sugar
1 cup roasted unsalted peanuts
2 tablespoons cilantro, chopped (optional garnish)

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.

Nutrition Facts : Calories 686.8, FatContent 31.6, SaturatedFatContent 12.6, CholesterolContent 96.8, SodiumContent 161.1, CarbohydrateContent 63.9, FiberContent 6, SugarContent 33.9, ProteinContent 43.6

SLOW COOKER THAI-INSPIRED CHICKEN STEW RECIPE - MELISSA ...

Slow Cooker Thai-Inspired Chicken Stew Recipe - Melissa ... image

The Thai accents in this fragrant chicken stew come from creamy coconut milk, fresh ginger, salty fish sauce and lime. Tips from the F&W Test Kitchen Great Thai Recipes

Provided by Melissa Rubel Jacobson

Total Time 4 hours 0 minutes

Yield 4 to 6

Number Of Ingredients 11

Ingredients

One 14-ounce can unsweetened coconut milk
1 tablespoon finely grated fresh ginger
1 tablespoon plus 1 teaspoon green curry paste
2 1/2 teaspoons Asian fish sauce
3 pounds skinless chicken thighs
1 medium red onion, cut into 1/2-inch dice
2 medium Yukon Gold potatoes, cut into 1-inch chunks
1/2 cup grape tomatoes
1 1/2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
Cilantro leaves, lime wedges and steamed rice, for serving

Steps:

In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons of the fish sauce. Add the chicken thighs and onion, cover and cook on low heat for 2 1/2 hours, until the chicken is tender. Add the potatoes and tomatoes, cover and cook on low for 1 hour longer, until the potatoes are tender.
Using a slotted spoon, transfer the chicken and vegetables to shallow bowls. Skim the fat from the surface of the sauce. Transfer the sauce to a blender. Add the lime juice and the remaining 1 teaspoon each of green curry paste and fish sauce and puree until smooth. Season the sauce with salt and pepper and pour it over the chicken. Sprinkle with cilantro leaves and serve with lime wedges and rice.

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