Thai Red Curry BeefRead Reviews >
- 2 1/2 lb. lean stewing beef, such as chuck or round, cut into 1 1/2-inch chunks
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 3 Tbs. canola oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1/4 cup Thai red curry paste
- 2 cans (each 13 1/2 fl. oz.) unsweetened coconut milk
- 2 Tbs. Thai or Vietnamese fish sauce
- 2 Tbs. fresh lime juice
- 2 Tbs. firmly packed dark brown sugar
- 2 cans (each 8 oz.) sliced bamboo shoots, drained
- 3 Tbs. chopped fresh mint
DirectionsPlace the beef in a bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large fry pan over medium-high heat, warm the canola oil. Working in batches if necessary, sauté the beef until browned on all sides, about 5 minutes. Transfer to a bowl and set aside.
Add the onion and garlic to the pan and sauté over medium-high heat for 1 minute. Add the curry paste and stir until it is fragrant and coats the onion and garlic, about 30 seconds. Add the coconut milk and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon. Stir in the fish sauce, lime juice and brown sugar and bring to a boil.
Stovetop method: Transfer the beef to a large Dutch oven and add the coconut milk mixture. Partially cover the pot, set over low heat and cook until the beef is very tender and the sauce is thick but still fluid, about 2 hours. About 15 minutes before the beef is done, stir the bamboo shoots into the curry.
Slow-cooker method: Transfer the beef to a slow cooker and add the coconut milk mixture. Cover and cook according to the manufacturer's instructions until the beef is very tender and the sauce is thick but still fluid, about 3 hours on high or 6 hours on low. About 5 minutes before the beef is done, stir the bamboo shoots into the curry.
Spoon the curry onto warmed individual plates or into a large serving bowl. Garnish with the mint and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Dennis Kelly (Oxmoor House, 2008).
Rated 1 out of 5 by AnnaC from WARNING: STATED COOKING TIMES INCORRECT! I picked this out to make on a weeknight because it looked delicious and because the prep/cook times seemed great for after work. At 7:00 I got to the part where it says "about TWO HOURS" to cook the meat. This is NOT a weeknight might and is incorrectly Marked.
Date published: 2017-03-01
Rated 5 out of 5 by martawillcox from Absolutely delicious! I highly recommend this! I'm looking forward to making it again with the slow-cooker method. Wonderful flavours!
Date published: 2014-10-25
Rated 5 out of 5 by SdeLo from Very nice and hearty Not spicy but very flavourful. Would definitely make again.
Date published: 2014-01-27
Rated 5 out of 5 by Stewy from Outstanding I never have time to write reviews (in fact this is my first) and that's terrible because I always check on the reviews before I decide to make it or save it. I just made this and felt compelled to let everyone know that you need to make this!! Cooked in the slow cooker on low for 6 hours and ate it the following day. All I can say; just make this. It's so good.
Date published: 2013-11-20
Rated 5 out of 5 by donna80 from question for seasoned thai cook I would like to try this but I have cut out refined sugar, I was hoping to find out if i subsituted raw honey for the brown sugar, if the overall flavor would change too much? I'm new to thai cooking so any help would be awesome! thanks!
Date published: 2012-01-11