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    You are in: Home / Recipes / Red Curry Beef Stew Recipe
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    Red Curry Beef Stew

    Red Curry Beef Stew. Photo by lazyme

    1/2 Photos of Red Curry Beef Stew

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    mersaydees's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in large stew pot.
    2. 2
      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.
    3. 3
      Garnish with peanuts and cilantro.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on February 05, 2012

      55

      Unlike so many Americanized Asian recipes, this is the real deal! First of all, it has authenticity; it tastes like genuine Thai cooking. The flavor is exotic, deep, and complex. You won't get tired of it even if you eat too much! It also has marvelous textural variety, with slightly crunchy vegetables, the crunchy peanuts added as a a garnish at the end, the tender chewiness of the meat, and the substance of carrots, potatoes, and baby corn. This is a keeper! We did add an extra tablespoon of fish sauce, an extra 1-1/2 tablespoons of red curry, and an extra teaspoon of brown sugar. Because we are both fond of "hot stuff" after living on the Mexican border for three years, we each added a squirt of Sriracha hot chili sauce, as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2012

      55

      Really flavorful and tasty! I made this exactly as posted (except for the peanuts), using the 3 T. of fish sauce and 2-1/2 T. of red curry paste. I did end up adding some salt. I thought this would be very spicy, but I really didn't detect any heat. Just very flavorful and a nice change of pace from your typical stew! Thanks for sharing. Made for Newest Zaar Tag Game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2014

      55

      I have seen variations of this recipe, all very similar. Usually just a small difference in spices. But a change that I do, I have not seen. Simply replace the potatoes with equal amount of Sweet Potatoes (yams). A very tasty substitute.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Red Curry Beef Stew

    Serving Size: 1 (420 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 686.7
     
    Calories from Fat 284
    41%
    Total Fat 31.5 g
    48%
    Saturated Fat 12.6 g
    63%
    Cholesterol 96.7 mg
    32%
    Sodium 161.0 mg
    6%
    Total Carbohydrate 63.8 g
    21%
    Dietary Fiber 5.9 g
    23%
    Sugars 33.8 g
    135%
    Protein 43.6 g
    87%

    The following items or measurements are not included:

    Thai red curry paste

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