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Thai Red Curry Beef Stew
By Sarah Wickers
If you're into a cozy fall stew that is warming, spicy, and creamy, you're in the right place!
Thai Red Curry Beef Stew
Sarah Wickers
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Thai
Servings
4
Prep Time
15 minutes
Cook Time
90 minutes
If you love the spicy and exotic flavor of a red curry seasoning, you will love this ethnic twist on a dinner classic. East meets West when our fragrant and delicious Thai Red Curry Seasoning meets warming beef stew.
Try this for a winter weeknight dinner, or serve for guests to wow them. Between the fresh ginger, fish sauce, curry seasoning, and fresh Asian greens, this has all the flavors to make your tastebuds pop. If you love a cozy crisp night in, this warm, spicy, and yet creamy dish is perfect for you!
Ingredients
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1 to 2 Tb Coconut Oil
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½ Yellow onion, sliced thin
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12-16 oz Stew beef, in 1-inch chunks
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3 Tb Thai Red Curry Powder
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2 Plum tomatoes, chopped (or 1 can fire roasted tomatoes)
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1 can Unsweetened coconut cream
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4 c Beef broth
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1 Tb Fish sauce
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1 inch chunk Fresh ginger, grated or minced fine
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3 cloves Garlic, minced fine
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1 carrot, chopped small
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1 tsp Tamari
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2 c Asian greens (we used bok choy), chopped
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Herb garnish: cilantro, Thai basil, or chives
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Other suggested garnish: lime, thinly sliced red chilis, fried shallots
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Cooked jasmine rice for serving
Directions
Preheat oven to 300 degrees.
Place the beef in a large bowl and season with 1 Tb of WST Thai Red Curry, ginger and garlic. Mix well. Set aside.
In an oven-proof sauté pan, heat coconut oil on medium heat. Add the onions, stir every so often. Cook until the onions start to soften. Add beef and sauté until any liquid evaporates. Add additional oil if necessary. Once beef starts to brown add tamari. Sauté until the onions and beef are browning at the edges, about 5 minutes.
Add the tomatoes, 2 cups of broth, and the remaining 2 Tb of WST Thai Red Curry. Stir.
Transfer pan to the oven uncovered and cook for 1 hour or until the liquid has reduced and the beef is tender.
Take pan out of the oven and place on stove. Add the bok choy and carrot, stir. Put the pan back in the oven for 10 mins or until the greens are soft. Remove from the oven and add the fish sauce, a can of coconut cream, and the remaining 2 cups of broth to the pan. Return to a simmer, and then remove from the heat.
Spoon beef curry into bowl. Top with rice. Sprinkle with herbs and other suggested garnishes.
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