Friday, November 11, 2011

Crock pot Curried Beef Stew By A Taste Of Thai

2 tablespoons vegetable oil
2-2 1/2 lbs stew beef
2 large onions, chopped
1 tablespoon minced garlic
2 tablespoons Red Curry Paste*
3 large red potatoes, cut into chunks
3 medium carrots, peeled and cut into chunks
3 stalks celery, cut into1 inch chunks
1-13.5 oz can Coconut Milk
3 tablespoons Fish Sauce
1 tablespoon brown sugar
Chopped peanuts and cilantro
*Red Curry Paste can be substituted with Panang or Green Curry Paste. If using green only add 1 1/2 tablespoons curry.
In large pot, heat oil. Add beef and brown on all sides.
Add onions, garlic and sauté until soft. Add Red Curry Paste, sauté until curry is dissolved and fragrant.
Add potatoes, carrots, celery, Coconut Milk, Fish Sauce and brown sugar. Stir well and bring to a boil.
Pour stew into crock pot. Cook for 5 hours on high or 8 hours on low. Garnish with chopped peanuts and cilantro if desired.


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