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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.

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l'ecole February 05, 2012

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.

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JackieOhNo! February 01, 2012

My husband and I LOVE curry so when I saw this recipe I decided to give it a try and boy howdy are we both glad we did!! This is delicious! Since we lived in Malaysia for 4 years we have eaten ALOT of curry dishes since Malaysia has a huge Indian population with a large variety of curries to choose from. I have to say that this recipe is so close to our favorite curry place there that we gave it 5 stars! It is even better because being an American and being use to very good cuts of beef, the only thing about the wonderful food in Malaysia is the most choice cuts of beef (or any for that matter) are so tough and flavorless even after stewing it all day. That is the reason we gave this a 5 star rating. The flavor is wonderfully authentic ( You need to use the fish sauce). I had tri-tip steak in the freezer that needed to get used, so I let it defrost for about an hour and then cut it into cubes and used it, WOW what a combination that turned out to be!! I doubled the recipe also so we would be able to have left overs for today. I followed this recipe to the letter and served it over Basmati rice, SUPERB!! Thanks mersayees for posting this wonderful recipe it will get used again and again and again !!

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Mantarae November 10, 2014

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.

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prcatt June 17, 2014

Yum. I made this as directed but probably added more baby corn since I love it. Simple and very tasty. Thanks mersaydees for sharing. Made for ZWT9.

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lazyme August 19, 2013

This recipe was really easy to make! It's not authentic Thai cuisine, but it's pretty tasty. I didn't follow the recipe exactly since I was using ingredients I already had in my pantry. I used a can of sweet corn kernels instead of baby corn and sweet potatoes instead of Irish potatoes. I also threw in some chopped green pepper and ground cayenne pepper. A perfect stew for a snowy winter day!

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firehairandoceaneyes December 20, 2012
Red Curry Beef Stew