Thai-Style Beef Curry
"Posted in responce to a request. From "The Low-Carb Cookbook" by Fran McCullough."
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 tablespoons peanut oil or 2 tablespoons olive oil
- 3 tablespoons Thai red curry paste
- 2 1⁄2 cups coconut milk
- 2 1⁄2 lbs beef chuck, cut into 1 " cubes
- salt and pepper
- 1⁄4 cup chopped cilantro (, to garnish)
directions
- In a dutch oven, warm the oil over low heat and add the curry paste.
- Stir and cook over low heat for about 5 minutes, then add to the coconut milk Cook and stir for another 3 minutes.
- Add the beef, bring to a boil and lower the heat to a gentle simmer.
- Cook covered for 1-1/2 to 2 hours, stirring from time to time.
- By now the meat should be soft, if it is not, continue cooking until it is.
- Raise the heat and cook uncovered another 10 minutes or until the sauce is thick Taste for seasoning and serve garnished with cilantro.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Fabulous, my two favorite things to order in a Thai restaurant are Pad Thai (of course) and a good curry dish. This is quite easy and very good. I've never had it with cilantro, although after I tasted it with, I don't know if I can eat it without. Such a simple addition, but perfect for the dish, thank you. -
it's a good quick recipe, but it's a bit too easy and plain for my taste and missing different ingredients/tastes. Next time I will use another recipe again ... with lemongrass, fish sauce, ginger etc.<br/>Still really quick & easy and not bad at all :) -
I thought the flavor on this was good but mine came out extremely spicy. I think I used too much curry paste as I only had 1.5 lbs of meat defrosted but might not have cut the paste down enough. I will probably give it another shot sometime soon! Thanks for posting. -
Best thai curry I've made and had by a mile
RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
